Chicha is a drink that people have made in the Andes for 1000s of years. It can be fermented or non-fermented. This recipe is for a fermented version that will yield a drink that contains 1%-3% alcohol. It is possible to consume this beverage immediately after making it too.
In a large pot, boil the cornstarch, Maca, Quinoa, Cinnamon and Cloves over the course for about 2 hours. Allow the mixture cool, strain and place in a large container. Add sugar. Allow to ferment for 2-6 days. Enjoy cold.