Easy Venezuelan Chicha Recipe

Homemade Venezuelan Chicha Recipe

Please…meet my Homemade Easy Venezuelan Chicha recipe! My family is such a fondness for chicha. We just love the creamy, cool, and comforting feeling we get when we drink a chicha. Chicha is a very popular drink in Latin America. Each country has its own version. Peru has Chicha Morada, which is made from corn. Colombia has Chicha de Maíz, which is a fermented drink traditionally made with corn and pineapple, sweetened with panela (also known as piloncillo). Venezuelan Chicha is made with white rice, spices, and three different kinds of milk. It tastes like blended rice pudding on steroids. Soooo simple but soooo good!

Easy Traditional Venezuelan Chicha Recipe Highlights

It is creamy, smooth, and super decadent! Uber refreshing, which is perfect for warm sunny days. Super easy-to-make. Simple ingredients you’ve probably already got.

If you are looking for more Venezuelan recipes, check out my delicious Easy Venezuelan Tequeños Recipe, How to Make Venezuelan Arepas, and many more, including Venezuelan desserts.

2 – Cook

Transfer the soaked rice to a medium saucepan or pot. Add 4 cups of water and a tsp of salt; mix to combine. Bring to a boil and cook over medium-low heat for 30-35 minutes, or until the rice is super tender and mushy. Let the cooked rice cool. You’ll need:

Rice: We’re using uncooked white rice for this chicha recipe. Any short-grain or long-grain white rice will do. Spices: Cinnamon sticks will give the chicha added taste. Some people also like to add a pinch of nutmeg and/or cloves, but I don’t. Water: Used to help soak the rice and then cook it. Salt: A pinch of salt will enhance the flavor. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Milk: I like to use whole milk. However, you can use any milk you have handy, but whole milk will give you a creamier consistency. Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home. Condensed milk: This ingredient will sweeten the chicha and enhance the consistency. Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! Ice and ground cinnamon to serve

1 – Soak the rice

Place rice, cinnamon sticks, and 1 cup of water in a bowl; mix to combine. Let the rice soak for at least an hour up to overnight.

3 – Blend

Once the rice has cooled, place it in a blender. Add whole milk, evaporated milk, sweetened condensed milk, and vanilla essence; blend until smooth. Note: You can add more milk if the chicha is too thick for your liking.

4 – Refrigerate

Transfer the mixture to a jar and refrigerate until ready to serve.

Serving Suggestions

Serve Venezuelan Chicha over ice and sprinkle with ground cinnamon. If you want to make it super decadent, drizzle some more sweetened condensed milk or dulce de leche on top. Adjust the thickness of your chicha. You can add more or less milk to adjust the thickness of the chicha to your liking. Double or triple the recipe for a larger crowd. This recipe makes enough to serve 8 people. If you’re throwing a party, you may want to make more. Trust me, it’ll be gone quickly! Pro Tip: Spike it with booze! You can add a splash of rum. To really maximize this experience, top it off with some ground cinnamon.