Chicha de Avena Fruit Drink

A Healthy, Cool Oatmeal Drink for Summer

Jun 8, 2007

Oatmeal is a heart-healthy grain, used throughout Latin America in desserts, soups, and porridges. Another popular way to serve oatmeal is chicha de avena.

A Staple in Ecuador

Oatmeal (avena) is a staple in most Ecuadorian households. It is often used as a base for soups and coladas, thick hot or cold drinks common in the region.

On the coast, avena (also called chicha de avena) is a popular drink on hot days. In the past, families would make enormous vats of avena and pour it over a block of ice. The chicha would sit on the ice for a few days, and members of the household would dip into it anytime they wanted a cool drink to refresh themselves from the heat.

Ecuadorian mothers will often add chicha de avena (made with milk instead of fruit juice) to baby bottles, instead of expensive baby formula. In some traditional restaurants, avena is on the drink menu, ordered in the same way you would order a Coke or a beer. Chicha de avena, unlike its cousin chicha de jora, however, is not alcoholic.

In Ecuador, avena is made with fruits. In other South American countries, however, such as Colombia and Venezuela, avena is often made with milk, and can even be found commercially, in such products as a ready-to-serve Alpina Avena Oatmeal Beverage (also available in other parts of Latin America).

Benefits

Avena oatmeal drink is a healthy alternative to soft drinks. It not only contains protein, iron, and fiber, but is also low-fat and cholesterol free. The fruit juice variety adds vitamin C, while the variety made with milk adds calcium. It is generally served at room temperature, but can be cooled with ice or left in the refrigerator for hot summer days. If the sugar is added immediately before serving, it will keep in the refrigerator for about 4 days.

Ingredients

Procedure

1. Wash the naranjilla fruit and cut each one into 4 parts. You may want to peel the fruit. (If you are using passion fruit, scoop the fruit out of the passion fruit, add a little bit of water and blend. Then strain the mixture and set the juice aside, adding during the final cooking phase).

2. Put the water and cut fruit in a large Dutch oven. Add the oatmeal and salt. Boil, then reduce the heat to low, add the sugar (optional), cloves and cinnamon. Continue to simmer for 10 minutes (more for a thicker drink).

3. Once the avena is slightly thickened (the consistency of a creamy soup), remove it from the heat. Cool slightly.

4. While the mixture is still warm, blend and strain it. Keep it refrigerated so that it doesn’t spoil.

Variation

Pineapple can be used in place of the naranjilla or passion fruit. Omit the cloves and cinnamon. Use the rind (wash thoroughly) and core of the pineapple, and add directly to the water and oatmeal mixture. Do not use the meaty part of the pineapple, since it will add too much liquid to the avena and will take longer to thicken.

The copyright of the article Chicha de Avena Fruit Drink in South American Food is owned by Kari Miller. Permission to republish Chicha de Avena Fruit Drink in print or online must be granted by the author in writing.