A hot Arequipa-style drink made with rice, nuts, coconut, cinnamon, and concentrated milks. It is an old-fashioned cup that warms you up without asking permission: sweet, aromatic, and silky-bodied. Serve it very hot, with an optional splash of aguardiente to keep its festive soul.
Boil the water with the cinnamon sticks, cloves, and star anise for 12 minutes
Turn what you find into an experience you can actually bring to your kitchen.
Remove the large spices from the pot. Blend the white rice, almonds, chestnuts, sesame seeds, grated coconut, and pumpkin seeds with part of the hot infusion for 1 minute, until the mixture looks beige and creamy.
Strain the mixture into the pot with the remaining infusion, pressing gently to extract flavor without pushing through too much fiber. Cook for 6 minutes, stirring, until it gains light body and a thin skin forms.
Add the evaporated milk, condensed milk, white sugar, vanilla essence, and salt. Heat for 4 minutes, stirring along the bottom, until the Diana is creamy, sweet, and very hot without sticking.
Serve very hot. For adults, add a small splash of aguardiente to each cup before pouring in the drink; it should arrive steaming, creamy, and scented with cinnamon, anise, and nuts.
