Chilean chicha de chupones is a homemade fermented drink made from the nectar of chupones, the sweet fruits of the quiscal plant of the southern forests, boiled, strained, and fermented with a little yeast for 3 to 5 days. It takes 30 minutes of cooking plus about 3 days of fermentation and serves 20 people.
The chupon or quiscal is a plant endemic to the temperate zones of Chile, growing from the Biobio region to Los Lagos and common in the Valdivian rainforest. With a little aguardiente added, the chicha becomes mistela de chupon.
How to Make Chilean Chupon Chicha?
Chicha de chupones is made with the fruits separated from the base of the plant, whose sugary pulp gives the drink its flavor and which people usually suck straight from the plant, hence the name. The fruits are boiled, rubbed to release their nectar, and the sweetened water is fermented in bottles.
Nutritional Information
Each serving of chupon chicha contains approximately 50 kcal, 12 g of carbohydrates, 0 g of fat, 0 g of protein, 0 g of fiber, 10 g of sugars, 0 mg of cholesterol, and 5 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Chicha de Chupones Recipe
Preparation: 3 days (fermentation)
Cooking: 30 minutes
Servings: 20 people
Ingredients
- 3 kg (6.6 lb) of chupones
- 6 liters (1.6 gallons) of water
- 1 teaspoon of yeast
- 100 ml (3.4 fl oz) of aguardiente (optional, for mistela)
Instructions
- Clean the chupones, removing any dirt, separate the white fruit at the top from the brown stem, and set them aside in a bowl. In a large pot, bring the 6 liters of water and the cleaned chupones to a boil over high heat. Turn off the heat, lift out the chupones, and let them cool in a large bowl. Keep the water in the pot.
- Rub the chupones with clean hands to release their nectar and strain it through a fine sieve so no seeds or fibers get through. Take out one liter of the cooking water and keep it covered. Add the nectar to the 5 liters left in the pot, stir in the yeast, and mix until dissolved.
- Carefully pour the mixture into clean glass bottles and let it ferment uncovered in a dark place for 3 to 5 days, removing the foam and sediment that rise to the top and topping up with the reserved cooking water. Close the bottles and store them in a cool, dry place. If you like, add about 20 ml of aguardiente per liter before closing them to make mistela de chupon.
Additional Tips
Macerate before boiling
Let the chupones soak for about 4 hours before boiling to extract more flavor, soften the fruit, and help release their natural sugars.
Let the gas escape
Use bottles with a fermentation valve or cover them with cloth while fermenting so pressure does not build up.
Taste as it ferments
The longer it ferments, the drier and stronger it gets. Close the bottles as soon as it reaches the balance of sweetness you like.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Chupones | Ripe pineapple | 1:1 | Tropical, sweeter |
| Aguardiente | Pisco | 1:1 | Softer |
| Brewer’s yeast | Wine yeast | 1:1 | Cleaner fermentation |
| Glass bottles | Clay jug | 1:1 | Earthier |
Frequently Asked Questions (FAQs)
1. How long should the chicha ferment?
Between 3 and 5 days. For a milder flavor, ferment it for less time; the longer it ferments, the stronger the flavor and alcohol content.
2. Do I have to add aguardiente?
No. The aguardiente is optional and turns the chicha into mistela de chupon, a stronger liqueur. Leave it out for a lighter drink.
3. What if I do not have bottles with a fermentation valve?
Cover the bottles with a clean cloth so the gas can escape gradually and the bottles do not burst from the pressure.
4. How long does chupon chicha keep?
Once fermented, it keeps in a cool, dry place for a few weeks. The flavor intensifies over time, but it is best drunk within a month.
What Is the Chupon?
The chupon or quiscal (Greigia sphacelata) is a bromeliad of the shady ravines of southern Chile, growing at the foot of native trees. Its fruits are small, elongated, and refreshing, and people traditionally suck their sweet pulp straight from the plant.
Chupones in the South of Chile
Gathering chupones is a summer custom in the rural south. Besides eating them fresh, families turn the fruit into chicha and mistela to drink through the year.
Did You Know?
Chicha and mistela de chupon were once sold on the platforms of the southern railway in 2 liter glass bottles or 5 liter demijohns, and were a favorite drink on cold winter days.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Chilean Mapuche Rosehip Chicha Recipe
- Chilean Maqui Chicha Recipe
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