- 1 lb (4 full cups) Maiz de Jora purchased or homemade
- 2 x 15-oz cakes chancaca (OR)
- 1 cup white sugar and
- 2 cup brown sugar, packed
- +additional for sweetening
- 8 whl cloves
- 1 x Dried hot chili pepper
- 1 x Fresh stalk (about 36")
- Sugarcane (1-1/2 lbs) cut into pieces, crushed
- 1 x lemon, sliced for garnish
- In a stainless-steel stockpot large enough to hold 2-1/2 gallons of liquid, combine the jora, chancaca or sugars, cloves, pepper, and crushed sugarcane with 8 quarts of cold water.
- Allow to soak for 1 hour.
- Place over high heat and bring to boil, stirring now and then with a wooden spoon and *scraping the bottom of the pot to prevent sticking and burning.
- When the mixture comes to a full boil, lower the heat and gently simmer, covered, for 4-1/2 hours, stirring now and then.
- Remove from heat and allow to rest for about 2 hours undisturbed.
- Pour through a strainer.
- Press liquid from the sugar cane and discard the pulp.
- Strain the mixture again through a double layer of cheesecloth into a ceramic, porcelain, or glass container and store in a dark, cool place, covered tightly with cheesecloth or a kitchen towel.
- Allow to sit from 3 to 8 days, depending on how strong and how thick you want the chicha to be.
- The longer the chicha sits, the higher the alcohol content and the thicker it will get.