Nicaraguan Purple Corn and Pineapple Fermented Drink

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Chicha Bruja is a beloved Nicaraguan street drink made by gently fermenting cooked purple corn with pineapple, cinnamon, and cloves. The result is a lightly fizzy, sweet-tart beverage with deep earthy corn notes and warm spice undertones, served over ice on hot afternoons.

Nutrition Facts

Per serving (estimated)

• 145 kcalCalories
• 0.5 gFat
• 0 gSaturated Fat
• 36 gCarbs
• 2 gFiber
• 24 gSugar
• 2 gProtein
• 15 mgSodium
• 180 mgPotassium
• 35 mgCalcium
• 1.2 mgIron
• 9 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the corn base

• 2 cups dried purple corn (maíz morado), rinsed
• 10 cups filtered water, divided
• 1 cup fresh pineapple rind and core, roughly chopped
• 1 cup packed piloncillo or dark brown sugar
• 2 cinnamon sticks
• 4 whole cloves
• 1 inch fresh ginger, peeled and thinly sliced
• 1 whole allspice berry

For finishing and serving

• 1/2 cup fresh pineapple juice, strained
• 1/4 cup fresh lime juice (about 2 limes)
• 2-4 tablespoons extra sugar or honey, to taste
• Crushed ice, for serving

Directions

1. Combine the rinsed purple corn with 8 cups of water in a large nonreactive pot. Add the chopped pineapple rind and core, piloncillo, cinnamon sticks, cloves, ginger, and allspice. Bring to a boil over high heat, then reduce the heat and simmer gently, partially covered, for about 60 minutes until the corn is very tender and the liquid is deep reddish-purple.
2. Remove the pot from the heat and carefully strain the liquid through a fine-mesh sieve into a large glass or food-grade plastic bowl, pressing gently on the solids to extract as much liquid as possible. Discard the solids. Stir in the remaining 2 cups of cool water to bring the temperature down to lukewarm (around 100°F).
3. Cover the bowl loosely with a clean kitchen towel and let it sit at room temperature (70-78°F) for 48 to 72 hours, stirring once daily. The chicha is ready when it smells mildly tangy, has a gentle fizz when stirred, and tastes pleasantly sour.
4. Strain the fermented liquid once more through a fine sieve or cheesecloth into a clean pitcher. Stir in the fresh pineapple juice and lime juice, then taste and add sugar or honey as desired.
5. Refrigerate the chicha for at least 4 hours to chill thoroughly and let the flavors meld. Serve in tall glasses over crushed ice, garnished with a cinnamon stick if desired.
6. Store leftover chicha in a sealed bottle in the refrigerator for up to 5 days; flavor will deepen and become more tart over time.

Cook’s Notes

• Use true purple corn (maíz morado) if you can find it for the characteristic color and flavor; yellow or white corn will work but produce a paler, milder drink.
• Do not seal the fermenting bowl airtight; the towel allows wild yeasts in while keeping dust and insects out.
• Taste the ferment at 24-hour intervals after the first day. Stop fermentation by refrigerating once it reaches your preferred level of tartness.
• A pinch of ground nutmeg or a vanilla bean can be added during simmering for a softer, rounder spice profile.
• Always use nonreactive cookware (stainless steel, glass, or enamel) as the acidic ferment can react with aluminum or copper.

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