The Emperor's New Groove Chicha

Soak corn in water for 24 hours to soften.

Drain and rinse the corn, then grind it into a coarse paste.

Mix the ground corn with water in a large container.

Cover the mixture and let it ferment at room temperature for 2-3 days.

Strain the liquid through a fine cloth into a clean container.

Add sugar, lime juice, cinnamon, and cloves to the strained liquid.

Stir well to combine all ingredients.

Add yeast to the mixture and stir gently.

Cover the container again and let it ferment for another 1-2 days.

Taste the chicha; adjust sweetness or acidity if necessary.

Chill the chicha in the refrigerator before serving.

Serve in glasses, optionally garnished with fruit.