Chicha is a drink that people have made in the Andes for 1000s of years.
- 1/2 cup purple corn flour - you can sub this for regular corn flour or polenta too
- 1 cup Maca chips (or 1/2 cup Maca powder)
- 1/4 cup Quinoa
- 1 cup Sugar (coconut sugar will also do the job)
- 2 Cinnamon sticks
- 10 Cloves
- 5.5L of Water
- In a large pot, boil the corn flour, Maca, Quinoa, Cinnamon and Cloves over the course for about 2 hours.
- Allow the mixture cool, strain and place in a large container. Add sugar.
- Allow to ferment for 2-6 days.
- Serve cold.
This traditional Maca recipe comes to you from the phenomenal team at The Maca Team - a family run company of true maca specialists passionate about sharing the highest quality Peruvian grown Maca. Thank you so much to their amazing team for allowing us to share their recipe and the work they do. Their dedication to the medicine and the preservation of this culturally ingrained tradition is truly incredible - be sure to check them and all their phenomenal resources out: