A hot, thick kiwicha punch scented with cinnamon and clove. Cooked until creamy, gently sweet, and finished with a warm aromatic note. Andean comfort, straight to the point.
Rinse the kiwicha in a fine-mesh strainer for 30 seconds, moving it with your hand. Drain well; this cleans the grain and keeps the punch from tasting dull.
Place the kiwicha in a medium pot with the water, cinnamon, and cloves. Simmer gently for 18 to 20 minutes, until the grains open and the liquid starts looking slightly thick.
Remove the cinnamon and cloves. Blend only part of the cooked kiwicha for 20 to 30 seconds and return it to the pot; this gives creamy body without erasing all the grain texture.
Turn what you find into an experience you can actually bring to your kitchen.
Add the evaporated milk, brown sugar, and salt if using. Cook over low heat for 5 minutes, stirring often, until the punch is creamy, hot, and flows like a thick drink.
Serve hot, right away. If it thickens too much as it sits, loosen it with a splash of hot water and stir; the right texture is generous and pourable, not pudding-thick.
