Pineapple chicha is a typical Ecuadorian beverage made with the outer peels and core of the fruit, panela, and spices. It is slow-cooked to concentrate its flavor and can be served cold or hot. A traditional refreshment in Ecuadorian cuisine, perfect to accompany lunches.
Pineapple chicha is a refreshing drink that perfectly combines the sweet flavor of the fruit with a touch of spices.
Its preparation is simple, and the final result is an aromatic and comforting liquid, ideal to enjoy at any time of the day.
You will surprise your loved ones with this delicious beverage, perfect to accompany any special occasion.
Pineapple Chicha
Ingredients
12 cups of Water
Peels and core of a pineapple
¼ kilogram of Panela or brown sugar
Cinnamon, sweet pepper, allspice, anise
Preparation
Step 1 : In a pot, place the water, pineapple peels and core, panela, and spices, and bring to a boil.
Step 2 : Then, reduce the heat and simmer, partially covering the pot and occasionally stirring, for 1 hour.
Step 3 : Next, transfer the resulting liquid to a container and serve the pineapple chicha either cold or hot.
Step 4 : Optionally, you can leave the pineapple peels and spices in the liquid so the flavor continues to concentrate.
Step 5 : This preparation can be stored in the refrigerator for several days.
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