Fresh Nicaraguan Corn Chicha

Ingredients

• 3 pounds of white corn
• 3 litres of water
• 1 lid of rapadura candy in honey
• Raspberry and vanilla to taste

Preparation

1. Clean the corn and soak for at least 12 hours with sufficient water, drain and grind to a coarse grain.
2. Add water to the corn so that the husk emerges and it can be plucked and husked using a strainer.
3. When it is missing, put 3 liters of water and in a pot on medium heat, stir constantly until it dries and the chicha separates from its bottom.
4. Store in a large enough tray to cool, shovel or stir vigorously for a few minutes to remove heat,
5. Then add the honey, stir again and allow to cool completely.
6. Flavor and aromatize the chicha de maíz with the following: vanilla and raspberry to taste.
7. Dilute with water and add sugar to taste.
8. Serve with ice.