Peruvian Superfoods: Chicha Tisane

Prepare this drink on the weekend so you have lunch ready to go throughout the week.


1 pound dried purple corn kernels

3 cinnamon sticks

1 tablespoon whole cloves

peel of 1 pineapple (optional)

16 cups of water


1) Put all the ingredients in a large stockpot. Bring to a boil over high heat, then lower the heat to a simmer. Cover and simmer for 45 minutes.

2) Strain the liquid through a colander or sieve into a large container. Cool to room temperature and then refrigerate until cold.

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