Cañihua with Milk
Hot, creamy and toasted, with the Andean flavor of cañihua and the soft body of milk. It has just enough body: comforting without turning into porridge or becoming cloying. A simple, nourishing breakfast drink made to be sipped.
What you need
Ingredients
- 1 unitCinnamon Stick
- 3 tbspBrown Sugar
- 300 mlWhole Evaporated Milk
- 700 mlWater
- 0.5 cupCañihua Flour
- 3 unitWhole Cloves
- 1 gTable Salt
Per serving
Nutrition
- kcal
- 207
- fat g
- 7.13
- carbs g
- 29.11
- fiber g
- 1.31
- protein g
- 7.94
Step by step
Preparation
- 1
Mix the **cañihua flour** with part of the cold **water** until there are no lumps. This slurry prevents the classic lumpy-drink disaster.
- 2
Boil the remaining **water** with the **cinnamon** and **cloves** for **5 minutes**, until it smells clean and spiced.
- 3
Lower to medium heat and add the **cañihua** mixture little by little, whisking as it goes in. Cook for **5 to 6 minutes**, until the drink thickens gently and loses any raw flour taste.
- 4
Add the **evaporated milk**, **brown sugar** and **salt**. Cook for **2 more minutes**, without a hard boil, until it turns **creamy** and smooth.
- 5
Remove the **cinnamon** and **cloves** before serving. Serve hot; it should pour smoothly, silky and with a toasted aroma.