A warm, everyday Peruvian breakfast drink made for busy mornings. The oats stay creamy yet drinkable, scented with cinnamon and clove and finished with evaporated milk. Cheap, quick, and comforting: the kind of cup that gets breakfast sorted with almost no fuss.
Add the water, cinnamon stick, and whole cloves to the pot and bring to a boil over high heat, about 4 to 5 minutes, until the water smells clearly aromatic. There is no need for a long separate infusion; the spices will keep releasing flavor while the oats cook.
Reduce to medium heat and gradually add the oats while stirring. Cook for 3 to 4 minutes, stirring often, until the drink becomes creamy but still runs easily from the spoon. Do not wait for it to turn porridge-thick; it will continue to thicken slightly as it cools.
Turn off the heat, remove the cinnamon and cloves, and add the sugar and evaporated milk. Stir for
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