📝 About This Recipe
Step into the vibrant heart of Latin American tradition with this effervescent, probiotic-rich pineapple brew. Crafted from the sun-ripened skins of the fruit and infused with warm spices like cinnamon and clove, this Chicha de Piña is a masterclass in zero-waste culinary art. It offers a refreshing, tangy profile with a natural fizz that dances on the palate, making it the ultimate thirst-quencher for a warm afternoon.
🥗 Ingredients
The Pineapple Base
- 1 piece Large Ripe Pineapple (organic preferred, skins thoroughly scrubbed but not peeled with soap)
- 10 cups Filtered Water (chlorine-free to ensure healthy fermentation)
Sweetener and Aromatics
- 8-10 ounces Piloncillo or Panela (unrefined cane sugar, chopped into small chunks)
- 3 pieces Cinnamon Sticks (preferably Ceylon for a delicate spice)
- 5 pieces Whole Cloves
- 2 pieces Star Anise (optional, for a subtle licorice depth)
- 2 inch knob Fresh Ginger (sliced into thin rounds)
For Serving
- 1 handful Fresh Mint Leaves (for garnish)
- as needed Ice Cubes (to serve chilled)
- 2 pieces Lime Wedges (for a bright acidic finish)
👨🍳 Instructions
-
1
Begin by thoroughly scrubbing the outside of the pineapple with a vegetable brush under cold running water to remove any debris, while keeping the natural wild yeasts on the skin intact.
-
2
Slice off the crown and the base of the pineapple. Use a sharp knife to peel the pineapple in thick strips, ensuring some of the golden flesh remains attached to the skin.
-
3
Cut the pineapple core into chunks (save the remaining flesh for another use or for garnishing the drink later).
-
4
In a large, non-reactive pot (stainless steel or ceramic), combine the pineapple skins, the core chunks, cinnamon sticks, cloves, star anise, and sliced ginger.
-
5
Pour in the 10 cups of filtered water and add the chopped piloncillo or panela chunks.
-
6
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 25-30 minutes to extract the flavors and dissolve the sugar.
-
7
Remove the pot from the heat and allow the liquid to cool completely to room temperature. This is crucial as high heat will kill the fermentation bacteria.
-
8
Transfer the liquid, including the skins and spices, into a large sterilized glass jar or traditional clay crock.
-
9
Cover the mouth of the jar with a breathable cloth (cheesecloth or a clean kitchen towel) and secure it with a rubber band to keep out fruit flies while allowing gases to escape.
-
10
Place the jar in a warm, dark corner of your kitchen. Let it ferment for 24 to 48 hours. You will begin to see small bubbles forming at the surface, indicating active fermentation.
-
11
Taste the chicha after 24 hours. It should be slightly tangy and mildly effervescent. If you prefer a stronger ferment, let it go another day, but be careful not to let it turn into vinegar.
-
12
Once the desired flavor is reached, strain the liquid through a fine-mesh sieve into a clean pitcher, discarding the solids.
-
13
Chill the Chicha de Piña in the refrigerator for at least 4 hours before serving to enhance its crispness.
💡 Chef's Tips
Always use organic pineapples if possible, as conventional ones may have pesticides or treatments that inhibit natural fermentation. If your kitchen is cool, the fermentation may take up to 3 or 4 days; keep an eye on the bubble activity. Do not use a metal container for the fermentation process, as the acidity can react with the metal and create an off-flavor. If you find the brew too strong after fermentation, you can dilute it with a little sparkling water before serving. To prevent the drink from turning into pineapple vinegar, move it to the refrigerator as soon as you are happy with the carbonation level.
🍽️ Serving Suggestions
Serve in tall glasses over plenty of ice with a sprig of fresh mint and a cinnamon stick stirrer. Pair with spicy empanadas or salty plantain chips to balance the sweetness of the drink. Add a squeeze of fresh lime juice just before serving to brighten the fermented notes. For a festive twist, add a few small cubes of fresh pineapple and a splash of dark rum for an adult version. Enjoy alongside a traditional 'Almuerzo' (lunch) of rice, beans, and grilled protein.