Andean Chicha

Place the 6 cups of fermented pineapple juice in a container, slowly add the juana cornmeal and the cream of rice, stirring until they dissolve, bring to the heat, stirring the preparation until it boils, remove and let cool. aside, add the grated paper, cloves and guava pepper to the 5 cups of water, bring them to the fire and boil for 10 minutes, let cool. then add this mixture to the juana flour preparation and stir until homogeneous. strain on a canvas or blend the preparation. serve cold.