Peruvian hot chocolate made with drinking chocolate, evaporated milk, cinnamon, and cloves. The spices perfume the water before the chocolate and milk are added. Creamy, glossy, and steaming, it is a simple family drink closely associated with Peru's traditional Christmas chocolatadas.
Place the water, cinnamon stick, and whole cloves in a medium pot. Bring to a gentle boil and cook for 6 minutes, until the water is clearly fragrant. Remove the cinnamon and cloves with a strainer.
Lower the heat and add the chopped drinking chocolate. Whisk for 3 to 4 minutes, gently scraping the bottom, until completely melted and the mixture becomes dark, smooth, and glossy.
Gradually pour in the whole evaporated milk while whisking. Add the white sugar and cook over medium-low heat for 4 minutes, until the chocolate is steaming hot. Avoid a hard boil so the milk does not overflow. Check the sweetness and serve immediately.
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