Panamanian Chicheme Recipe

5 from 22 votes

Delicious Panamanian chicheme drink, made with corn and milk plus a few spices, and full of flavor. Try it out you will love it!

Prep Time5

Cook Time35

Total Time40

Course: Drinks

Cuisine: Panamanian

Servings: portions

Calories: 365kcal

Add the corn kernels to the pressure cooker along with a cinnamon stick. Add water until the grains are covered (approx 6 cups of water).
Select the high pressure option, and cook for 35 minutes. It will take approximately 12 minutes to reach pressure.
Once the time passes, wait 10 minutes for it to release pressure naturally and then move the valve to release the remaining pressure. Uncover and remove the cinnamon stick. Check that the grain is soft but not falling apart, use a spoon and press a grain if it falls apart with a little pressure it is ready.
Add the ingredients one by one and mix between each ingredient (evaporated milk, condensed milk, vanilla, nutmeg and cinnamon powder), this ensures that nothing sticks to the bottom of the pot.
Once it cools down a bit, you can place it in a jar and put it in the fridge. Once it is cold, serve and drink. If you prefer you can eat it hot. To enjoy!

Add the corn kernels to the slow cooker along with a cinnamon stick. Add water until the grains are covered (approx 6 cups of water).
Select the "LOW" option, and cook for 8 hours.
Once time passes, uncover and remove the cinnamon stick. Check that the grain is smooth but not falling apart. Use a spoon and press a grain if it falls apart with a little pressure it is ready.
Add the ingredients one by one and mix between each ingredient (evaporated milk, condensed milk, vanilla, nutmeg and cinnamon powder), this ensures that nothing sticks to the bottom of the pot.
Once it cools down a bit, you can place it in a jar and put it in the fridge. Once it is cold, serve and drink. If you prefer you can eat it hot. To enjoy!

Add the corn kernels to the large pot along with a cinnamon stick. Add water until grains are covered (approx 6 cups water).
Cook over medium heat for 1 hour. You must make sure that the water does not evaporate. The grain must always be covered with water. Every 15-20 minutes check that the pot has enough water. If needed, add more.
Once time passes, uncover and remove the cinnamon stick. Check that the grain is soft but not falling apart, use a spoon and press a grain if it falls apart with a little pressure it is ready. Turn off the stove.
Add the ingredients one by one and mix between each ingredient (evaporated milk, condensed milk, vanilla, nutmeg and cinnamon powder), this ensures that nothing sticks to the bottom of the pot.
Once it cools down a bit, you can place it in a jar and put it in the fridge. Once it is cold, serve and drink. If you prefer you can eat it hot. To enjoy!

If it is very liquid, you can cook it for a few minutes to thicken, which applies to any cooking method.
- In the pressure cooker, select the sauté function and cook it for a few minutes.
- In the slow cooker, you can put it on "HIGH" for a few minutes, checking the point of thickness you prefer.
- On the stove over medium heat for a few minutes, checking the point you prefer in thickness.
Condensed milk: If you don't have it, use two cans of evaporated milk. To sweeten, start with 1⁄2 cup of sugar and add to taste.
You can use coconut milk to give it a different flavor and Caribbean touch.
If you would like a vegan option, you should only replace the cow's milk with the almond, coconut, or even cashew drink. It will taste different, but I am sure it will be delicious.
If you want to make it a little less caloric, replace the condensed and evaporated milk with skim milk and use your preferred sweetener to taste.
Storage: Once cool, store it in the refrigerator in an airtight container or jar with a lid for up to 3 days. If it lasts that long 😋
Reheat: In case you like to eat it hot like me. You can use a microwave for a minute and a half and add a splash of milk you have on hand to make it a little more liquid.
If you prefer, you can blend it with a little more milk so that it is more liquid, and you don't have to eat it with a spoon.
If you don't live in Panama and can't get chicheme, you can use maíz trillado or dry white hominy corn (affiliate link).