"A very new way of using corn popped up in my studies on a libation known as Chicha! The recipe I found, called Chicha Andina, seems to roughly translate to Andean (of the Andes Mountain) Corn Flesh/Meat. T'is a Peruvian creation usually done with the brightly purpled-colored maize of the area (which when boiled and sometimes fermented is called Chicha Morada)
The concept takes the corn kernels and forms them into an opaque milk which you can use to sweeten and colorize your cocktail. The corn milk is made by blending water and corn kernels and straining the solids out. It's lightly sweet, opaque and fragrant! It combines surprisingly well with the molasses-y dark rum I used and pineapple juice! ",
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"Chicha Andina",
A very new way of using corn popped up in my studies on a libation known as Chicha! The recipe I found, called Chicha Andina, seems to roughly translate to Andean (of the Andes Mountain) Corn Flesh/Meat. T'is a Peruvian creation usually done with the brightly purpled-colored maize of the area (which when boiled and sometimes fermented is called Chicha Morada)
The concept takes the corn kernels and forms them into an opaque milk which you can use to sweeten and colorize your cocktail. The corn milk is made by blending water and corn kernels and straining the solids out. It's lightly sweet, opaque and fragrant! It combines surprisingly well with the molasses-y dark rum I used and pineapple juice!
Ingredients:
- Dark Jamaican Rum
- Corn Milk
Instructions:
Make corn milk by blending some corn kernels with water (straight from the cob, but make sure to separate them from it first!) About 1/3 cup of water per whole cob's worth of kernels. Strain out the solids and use the opaque liquid as corn milk
Combine all ingredients, shake and double strain. Garnish with a piece of baby corn (if you've got any) and a cinnamon stick.
Refreshing,Refreshing,Corn,Unique Ingredients,South America,Latin America