Chicha De Jora

== Description ==
=== Ingredients ===
* 1 lb (4 full cups) Maiz de Jora purchased or homemade
* 2 x 15-oz cakes chancaca (OR)
* 1 cup white sugar and
* 2 cup brown sugar, packed
* +additional for sweetening
* 8 whl cloves
* 1 x Dried hot chili pepper
* 1 x Fresh stalk (about 36")
* Sugarcane (1-1/2 lbs) cut into pieces, crushed
* 1 x lemon, sliced for garnish
== Directions ==
* In a stainless-steel stockpot large enough to hold 2-1/2 gallons of liquid, combine the jora, chancaca or sugars, cloves, pepper, and crushed sugarcane with 8 quarts of cold water.
* Allow to soak for 1 hour.
* Place over high heat and bring to boil, stirring now and then with a wooden spoon and *scraping the bottom of the pot to prevent sticking and burning.
* When the mixture comes to a full boil, lower the heat and gently simmer, covered, for 4-1/2 hours, stirring now and then.
* Remove from heat and allow to rest for about 2 hours undisturbed.
* Pour through a strainer.
* Press liquid from the sugar cane and discard the pulp.
* Strain the mixture again through a double layer of cheesecloth into a ceramic, porcelain, or glass container and store in a dark, cool place, covered tightly with cheesecloth or a kitchen towel.
* Allow to sit from 3 to 8 days, depending on how strong and how thick you want the chicha to be.
* The longer the chicha sits, the higher the alcohol content and the thicker it will get.
== See also ==
Category:Brown sugar Recipes
Category:Chile pepper Recipes
Category:Peruvian Recipes
Category:Peruvian Snacks
Category:Snack Recipes
Category:Sugar cane Recipes