Homemade Inca Kola: Traditional Peruvian Golden Kola Recipe

Ingredients

  • 1 tablespoon dried lemon verbena leaves
  • 1 tablespoon dried lemon balm leaves
  • 1 tablespoon dried chamomile flowers
  • 4 cups of water
  • 1 cup of granulated sugar
  • 1 teaspoon citric acid
  • 1 cup of carbonated water
  • Yellow food coloring (optional)

Steps and instructions

  1. Combine the dried lemon verbena leaves, dried lemon balm leaves, and dried chamomile flowers in a tea infuser or cheesecloth.
  2. Boil the 4 cups of water in a pot.
  3. Once the water is boiling, remove from heat and add the tea infuser or cheesecloth with the herbs. Let this steep for 15 minutes.
  4. While the tea is steeping, make a simple syrup by combining the granulated sugar and 1 cup of water in a saucepan. Bring to a boil, stirring until the sugar has dissolved completely. Remove from heat and set aside to cool.
  5. After the tea has steeped, remove the infuser or cheesecloth and stir in the citric acid until it is fully dissolved.
  6. Combine the brewed tea and simple syrup in a large pitcher. Stir well.
  7. Chill the mixture in the refrigerator until cold.
  8. When ready to serve, stir in the carbonated water. Add a few drops of yellow food coloring if you wish to achieve the characteristic yellow color of Inca Kola.
  9. Stir well and serve chilled over ice.

Tools for making

Recipe variations

  • Use fresh lemon verbena leaves, lemon balm leaves, and chamomile flowers instead of dried.
  • Experiment with different herbs or spices to customize the flavor profile, such as adding a pinch of cinnamon or ginger.
  • Replace part or all of the sugar with a natural sweetener like honey or maple syrup for a different level of sweetness.
  • Add a splash of lime juice or lemon juice for a tangy twist.
  • Infuse the tea with additional ingredients like orange zest, mint leaves, or lemongrass for added complexity.
  • Make it a sparkling Inca Kola by using sparkling water instead of carbonated water.
  • Create a healthier version by using a sugar substitute or reducing the amount of sugar used.
  • Try adding a small amount of vanilla extract for a subtle vanilla flavor.
  • For a caffeine kick, brew a strong cup of black tea or add a shot of espresso to the mixture.

Recipe overview

This is a delectable homemade recipe for Inca Kola, a popular soft drink that originated in Peru and is known for its sweet, fruity flavor and distinctive yellow color. Making your own version of this beloved beverage allows you to control the sweetness and add your personal touch. The recipe involves brewing a herbal tea from lemon verbena, lemon balm, and chamomile, then combining it with a simple syrup and carbonated water. The end result is a unique and refreshing soda that can be enjoyed on any occasion. Take your taste buds on an exciting journey with this iconic Peruvian drink. Enjoy!

Common questions

  1. Can I use fresh herbs instead of dried? Yes, you can use fresh lemon verbena leaves, lemon balm leaves, and chamomile flowers instead of dried. However, you may need to adjust the amounts slightly as fresh herbs tend to be less concentrated than dried.
  2. Can I use honey instead of granulated sugar? Yes, you can substitute honey for granulated sugar if you prefer. Use an equal amount of honey as the recipe calls for granulated sugar.
  3. Is citric acid necessary? Citric acid adds a tangy flavor to the Inca Kola. If you cannot find citric acid, you can substitute with lemon juice, although the taste may be slightly different.
  4. Can I skip the carbonated water? The carbonated water adds the fizziness to the Inca Kola. If you prefer a non-carbonated version, you can omit it, although it won't have the same effervescence as the traditional recipe.
  5. How long can I store the Inca Kola? The Inca Kola can be stored in the refrigerator for up to 3-4 days. Make sure to keep it tightly covered to maintain its freshness.

Serving dishes and utensils

  • Tea infuser - Useful for steeping the dried herbs in the boiling water.
  • Pot - Needed to boil the water for the tea.
  • Saucepan - Used to make the simple syrup.
  • Cheesecloth - Can be used as an alternative to a tea infuser for steeping the herbs.
  • Large pitcher - Used to combine the brewed tea and simple syrup.
  • Stirring spoon - Necessary for stirring the ingredients together.
  • Refrigerator - To chill the mixture before serving.
  • Ice cubes - Essential for serving the Inca Kola over ice.

Origin stories

Inca Kola, often referred to as the "Golden Kola", is a soft drink that was born in Peru, a country with deep Inca roots that this beverage proudly represents. The unique and popular drink was created in 1935 by British immigrant Joseph Robinson Lindley, who used Peruvian ingredients to create a soda that would appeal to the local palate. What sets Inca Kola apart is its sweet, fruity flavor, often likened to liquid bubblegum, and its bright yellow color. This distinct flavor is derived from lemon verbena, a plant known as Hierba Luisa in Peru. Inca Kola quickly became a national favorite in Peru, overtaking global giants like Coca Cola in popularity within the country. In fact, it's so beloved in Peru that McDonald's is one of the few places in the world where a beverage other than Coca Cola is served as the standard accompaniment to meals, a testament to the cultural significance of this golden beverage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.