I love trying new things but pasta in a drink has me SHOOK! Venezuelan Chicha is a beloved traditional drink that’s rich, creamy, and utterly refreshing. Typically made with rice, this version uses an unexpected ingredient—cooked spaghetti! It’s a fun twist that still delivers the signature sweet, cinnamon flavor of classic Chicha. Perfect for a hot day or as a comforting treat, this Chicha recipe is incredibly easy to make and oh-so-delicious.

Ingredients:

1 cup cooked spaghetti (boiled for 30 minutes)

4 cups whole milk
1/2 can sweetened condensed milk (adjust to taste)
4 tablespoons of powdered milk
1/4 cup granulated sugar (or to taste)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Ice, for serving
Cinnamon sticks or a sprinkle of ground cinnamon, for garnish and a little condensed milk on top is optional

Instructions:

Cook the Spaghetti:

Start by cooking the spaghetti in boiling water for about 30 minutes, or until it’s very soft and slightly overcooked. This will help it blend smoothly into the drink.
Drain the spaghetti and rinse it with cold water to cool it down.

Blend the Chicha:

In a blender, combine the cooked spaghetti, whole milk, sweetened condensed milk, milk powder, sugar, vanilla extract, and ground cinnamon. Blend on high until the mixture is smooth and creamy.
Taste the Chicha and adjust the sweetness by adding more sugar or condensed milk if needed.

Chill and Serve:

Pour the Chicha into a pitcher and refrigerate until cold.
Serve over ice for an extra refreshing experience, and garnish with cinnamon sticks or a sprinkle of ground cinnamon.