Panamanian Chicha - Easy Cold Drink Recipes

Ever tried a thick, creamy, lightly spiced corn milkshake, served ice cold? That's the magic of Panamanian Corn Chicha, often called Chicheme! This delightful beverage is a beloved cold drink recipe in Panama and parts of coastal Colombia, perfect for cooling down on a hot day or sharing at family gatherings. It’s a truly unique and easy to make drink that stands out from other popular drink recipes.
Before we dive in, let's be clear: this isn't the fermented, alcoholic chicha you might have heard of, nor is it the lighter rice and pineapple version. Our focus today is on the non-alcoholic, dessert-like corn chicha that’s a staple in many homes. In this guide, you'll get one definitive recipe that’s simple to follow, a fascinating cultural backstory, and all the practical tips you need to master this incredible homemade beverage. Get ready to add a taste of Panama to your collection of simple drinks recipe favorites!

Ingredients

• 1 cup (about 200g) coarse ground dried corn or hominy (see notes for alternatives like cornmeal + canned/frozen corn)
• 6-8 cups cold water, divided (for soaking and cooking)
• 1/2 teaspoon salt, divided
• 2-3 cinnamon sticks (about 3 inches long)
• 4 cups whole milk (or a mix of whole milk and evaporated milk for extra richness)
• 1/2 cup (or to taste) brown sugar or panela/piloncillo, grated
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg (optional)
• Pinch of ground cloves or ginger (optional, for warm background notes)
• Ice, for serving
• Ground cinnamon, for garnish (optional)

Directions

1. Soak the Corn: First things first, rinse your coarse ground corn or hominy under cold water until the water runs clear. Transfer the rinsed corn to a large bowl and cover it with plenty of cold water (about 4 cups). Let it soak overnight at room temperature. The next morning, you should see the corn kernels swollen and the soaking liquid looking milky. This step is crucial for softening the corn and reducing cooking time.
2. Simmer the Corn with Spices: Drain and rinse the soaked corn thoroughly. Transfer the corn to a heavy-bottomed pot (this helps prevent scorching). Add 4 cups of fresh cold water, 1/4 teaspoon of salt, and the cinnamon sticks. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer. Cook for about 1.5 to 2.5 hours, stirring occasionally to prevent sticking. The cooking time will vary depending on the grind of your corn. You'll know it's ready when the corn is very soft, the liquid has thickened, and some of the grains have started to burst open. If the mixture gets too dry, add a little more water.
3. Cool the Base: Once the corn is tender, remove the cinnamon sticks. Let the corn mixture cool down until it's just warm or reaches room temperature. It's important not to add the milk while the base is still very hot, as this can cause the milk to curdle.
4. Enrich with Milk & Sugar: Once cooled, whisk in the whole milk (and evaporated milk, if using), vanilla extract, brown sugar (or grated panela/piloncillo), and any optional nutmeg or ginger. Stir until the sugar is fully dissolved. Taste the mixture and adjust the sweetness to your liking. Remember, the chicha will taste slightly less sweet once ice is added, so you might want it a touch sweeter now.
5. Blend (Optional) & Adjust Texture: For a smoother, more refined chicha, carefully transfer the mixture in batches to a blender. Blend until creamy and smooth. If you prefer an extra silky texture, you can strain the blended chicha through a fine-mesh strainer, pressing down on the solids to extract all the liquid. For a more traditional, rustic texture with small corn bits, you can skip blending entirely, or blend only briefly. The ideal thickness should be like a pourable milkshake or melted ice cream. If it's too thick, thin it with a little extra cold milk or water.
6. Chill Thoroughly: Pour the chicha into a large pitcher or jug. Cover it and chill in the refrigerator for at least 4 hours, or preferably overnight, until it's very cold. Chilling allows the flavors to meld beautifully and ensures a refreshing experience. It's normal for some separation to occur; just give it a good stir before serving.
7. Serve: Fill glasses generously with ice. Pour the chilled chicha over the ice. For an extra touch, you can sprinkle a little ground cinnamon on top, add a fresh cinnamon stick, or even a small spoon of cooked corn for a rustic garnish. Enjoy your homemade Panamanian Chicheme!