Nicaraguan Purple Corn and Pineapple Fermented Drink

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.

More Nicaragua Recipes You’ll Love

Craving more flavors from Nicaragua? Try these traditional recipes:

• Nicaraguan-Style Steamed Pork and Rice Tamale
• Nicaraguan Spotted Rice and Beans
• Nicaraguan Shredded Beef and Corn Masa Stew

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