This Venezuelan Chicha is creamy, smooth, and super decadent! This refreshing drink is easy-to-make with simple ingredients and will be enjoyed by everyone. The recipe includes step-by-step photos and lots of tips.
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.
Venezuelan Chicha Ingredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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, 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
How To Make Venezuelan Chicha Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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.
2 – Cook
Transfer soaked rice to a medium saucepan or pot. Add 4 cups of water and tsp of salt; mix to combine. Bring to 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.
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.
Extra Tips
Don’t skimp on the soaking time. This is how you get the most flavor-infused and creamy chicha.
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!
Serving Suggestions
Serve Venezuelan Chicha over ice and sprinkled with ground cinnamon on top. If you want to make it super decadent drizzle some more sweetened condensed milk or dulce de leche on top.
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.
Frequently Asked Questions
Venezuelan Chicha is a drink made by soaking, cooking, blending rice, and adding different kinds of milk. There are different variations of the chicha throughout Latin American countries – some are made with just water and raw rice, or corn and fermented pineapple, or nuts.
Venezuelan Chicha is made with white rice, spices, and three different kinds of milk.
Venezuelan Chicha is a drink made by soaking, cooking, blending rice, and then adding different kinds of milk.
Any short-grain or long-grain white rice will do.
If you don’t have evaporated milk, you can make your own. Check out how to make evaporated milk at home. This recipe to make your own evaporated milk will work well also with soy, rice, oat, or almond milk instead. If evaporated milk is not available and making your own is not an option, you can use regular milk, but keep in mind that the consistency and flavor will change.
Serve Venezuelan Chicha over ice and sprinkled with ground cinnamon on top. If you want to make it super decadent drizzle some more sweetened condensed milk on top.
Absolutely! Keep it in the refrigerator until ready to serve.
It tastes like blended rice pudding on steroids.
Storing Instructions
Venezuelan Chicha will keep fresh in the fridge for up to 5 days.
More Venezuelan Drink Recipes You’ll Love!
Easy Venezuelan Chicha Recipe
Ingredients
- 1 cup (215 gr) white rice
- 2 cinnamon sticks
- 5 cups (1.2 l) water, divided
- 1 teaspoon salt
- 1 cup (240 ml) whole milk
- 12 oz (354 ml) evaporated milk
- 14 oz (397 g) sweetened condensed milk
- 2 teaspoons (10 ml) pure vanilla extract
- Ice and ground cinnamon to serve
Instructions
- 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.
- Transfer soaked rice to a medium saucepan or pot. Add 4 cups of water and salt; mix to combine. Cook over medium-low heat for 30-35 minutes, or until the rice is super tender and mushy. Let the cooked rice cool.
- Once the rice has cooled, remove the cinnamon sticks. Place rice in a blender. Add whole milk, evaporated milk, sweetened condensed milk, and vanilla extract; blend until smooth. Note: You can add more milk if the chicha is too thick for your liking.
- Transfer to a jar and refrigerate until ready to serve.
- Serve with ice if desired, garnish each serving with ground cinnamon or cinnamon sticks.
- Don’t skimp on the soaking time. This is how you get the most flavor-infused and creamy chicha.
- 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!
Nutrition
Originally posted in July 2020, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
