A subtle Andean cream defined by pearled kiwicha grains and the warm aroma of cinnamon. It is the sweet refuge of Peruvian mornings, a comforting drink that connects the table with the heart of the Andes. Mellow, nourishing, and deeply soothing.
Rinse the kiwicha in a fine-mesh strainer under cold water and drain it well. Do not rub it like rice: the grain is tiny and will escape if you declare war on it.
Place the water, cinnamon stick, cloves, and salt in a pot. Bring to a gentle boil for 3 minutes, until the water smells warm and spiced.
Add the drained kiwicha and cook over medium-low heat for 20 to 22 minutes, stirring now and then, until the grain is tender and the base looks slightly thickened.
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Remove the cinnamon and cloves if you find them. Add the milk, evaporated milk, and white sugar; stir well so the sweetness dissolves without crushing the grain.
Cook over low heat for 8 to 10 minutes, stirring often, until the drink is creamy and fluid. Do not let it boil hard: milk fighting the pot always takes revenge.
Turn off the heat and add the vanilla extract if using. Let it rest for 5 minutes so the kiwicha finishes giving body and the drink settles.
Serve hot or warm. It should pour mellow, with tender kiwicha grains and a clear cinnamon aroma; if it thickens too much while resting, loosen it with a splash of hot milk.
