A thick, creamy cañihua ponche with true Andean character. Cañihua flour gives it body, panela sweetens with depth, and evaporated milk makes it velvety. Scented with cinnamon and cloves, finished warm and ready for a mug.
Boil most of the water with the cinnamon and cloves for 5 minutes, until the aroma is clearly warm and spiced.
Dissolve the cañihua flour with the remaining cold water. Whisk for 30 seconds, until no dry lumps remain stuck to the bottom.
Remove the cinnamon and cloves. Add the dissolved cañihua slowly, stirring constantly, and cook for 7 to 8 minutes, until thickened and no longer raw-tasting.
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Lower the heat, add the evaporated milk, and stir for 2 minutes, just until hot again and creamy. Serve in mugs, warm or hot.
