The Garapiña, a refreshing Bolivian elixir, combines chicha with cinnamon in a traditional drink. The reddish hue is given by airampo, adding color and flavor. With cinnamon ice cream, it is a favorite for its sweetness and freshness. A typical delight from Cochabamba.
Garapiña is a traditional Latin American sweet that brightens festive tables with its tropical flavor and crunchy texture.
Its preparation requires patience and care to achieve the perfect caramelization and caramelized pineapple. Once ready, Garapiña becomes an irresistible delight that captivates both young and old alike.
Garapiña
Ingredients
2 Bottles of chicha
1 tablespoon of Airampu
2 tablespoons of Sugar
1 tablespoon of Ground cinnamon
2 cups of Strawberries
Preparation
Step 1 : In a quarter cup of chicha, soak the airampu (vegetable dye) one hour before preparing the garapiña.
Step 2 : Then, place it in a glass container along with the rest of the chicha.
Step 3 : Proceed to add the sugar and cinnamon, and stir until the sugar is completely dissolved.
Step 4 : Finally, serve in large glasses and garnish with well-washed strawberries.
Step 5 : This drink has a ruby red color, known as Pukamiña in Quechua.
Step 6 : Another option is to add cinnamon ice cream to the chicha before serving.
Preparation (simple version)
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