RECETA CHICHA RESBALADERA PARA NEGOCIO

Wash 1.5 cups of rice thoroughly and soak it in water for 8 to 12 hours.

In a pot, make an infusion with cinnamon sticks and cloves in 4 cups of water.

After soaking, drain the rice and place it in a pot with 2 cups of water, cooking on low heat until the water is completely absorbed, stirring occasionally to prevent sticking.

Once the rice is cooked, remove it from heat and let it cool.

When the cinnamon infusion is cool, blend it with the cinnamon sticks to maximize flavor and set aside.

In a blender, combine half of the cooked rice, half of the milk, 1 large cup of the cinnamon infusion, some milk powder, a bit of sugar, cinnamon powder, and vanilla essence. Blend well.

Pour the blended mixture into a pot to serve and repeat the blending process with the remaining ingredients, ensuring to blend twice for a smooth consistency.

Strain the final mixture through a fine sieve to remove any lumps for a smoother drink.

Place the strained chicha in a pot on low heat, adding a pinch of salt to enhance the flavor and adjusting sweetness as needed, keeping in mind that ice will dilute the sweetness.

Cook for 5 minutes, stirring constantly to prevent sticking, then remove from heat and set aside.

In a container, add plenty of ice of various sizes and pour the chicha over the ice to serve.

Equipment Needed

Spice Level:

Dietary