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.
Mix the cañihua flour with part of the cold water until there are no lumps. This slurry prevents the classic lumpy-drink disaster.
Boil the remaining water with the cinnamon and cloves for 5 minutes, until it smells clean and spiced.
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.
Add the evaporated milk,
Turn what you find into an experience you can actually bring to your kitchen.
Remove the cinnamon and cloves before serving. Serve hot; it should pour smoothly, silky and with a toasted aroma.
