Instructions

1. Begin by soaking the jora corn in water for approximately 48 hours until it starts to sprout.
2. After the sprouting process, drain the corn and allow it to dry in the sun for about a week.
3. Once the corn is completely dry, grind it into a coarse flour.
4. In a large pot, bring 2 liters of water to a boil.
5. Gradually add the corn flour to the boiling water, stirring continuously to prevent the formation of lumps.
6. To the pot, add 1 cup of sugar, 5 whole cloves, and a cinnamon stick. Stir the mixture until the sugar has completely dissolved.
7. Reduce the heat to low and let the mixture simmer for about 8 hours, ensuring the flavors meld together beautifully.
8. Strain the mixture through a fine mesh sieve to remove the solids, preserving the liquid.
9. Allow the liquid to cool to room temperature, then refrigerate until chilled.
10. Serve the Chicha de Jora cold, and enjoy a taste of Andean tradition!