An opaque orange liquid in a glass with a protruding cinnamon stick. An non-shucked cob of corn sits behind the drink pondering what happened to its blended brother.

A light blue tropical drink cartoon with a straw and a citrus wheel

A very new way of using corn popped up in my studies on a libation known as Chicha! The recipe I found, called Chicha Andina, seems to roughly translate to Andean (of the Andes Mountain) Corn Flesh/Meat. T'is a Peruvian creation usually done with the brightly purpled-colored maize of the area (which when boiled and sometimes fermented is called Chicha Morada)

The concept takes the corn kernels and forms them into opaque milk which you can use to sweeten and colorize your cocktail.

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Chicha Andina

1.5 oz (44 ml) Dark Rum (Rhum Agricole recommended, and you could also use white rum, we used Myer's)
1 oz (30 ml) Corn Milk*
0.5 oz (15 ml) Pineapple Juice (Dole)
0.5 oz (15 ml) Cinnamon Syrup
1 tsp/1 barspoon of Lemon Juice
2 dashes of Angostura Bitters

Method: Shake & Double-Strain

Garnish: Cinnamon Stick and Baby Corn (if you’ve got one)

Credits: https://www.feastmagazine.com/recipes/article_8bde5b64-4aa4-11e5-aa6a-6fbd1551ee3e.html

Notes: To make corn milk combine 1 corn's worth of kernels with 1/3 cup (78 ml) water. Blend on High for 10 Seconds, then Fine-Strain. This mixture should keep for up to 2 days.

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