Hot, creamy and deeply Andean, with quinoa, evaporated milk and cinnamon. It has a silky body, warm spice and that touch of egg that makes it a proper breakfast drink. Comforting without getting heavy.
Rinse the quinoa in a fine-mesh strainer until the water runs clearer. This is not ceremony: it removes bitterness and keeps the punch cleaner.
Boil the water with the cinnamon and cloves for 5 minutes, until the liquid smells spiced.
Add the rinsed quinoa and cook over medium heat for 14 to 16 minutes, until the grain is soft
Turn what you find into an experience you can actually bring to your kitchen.
Blend the cooked quinoa with the evaporated milk, brown sugar, vanilla and salt for 45 seconds, until silky. Return everything to the pot over low heat.
Beat the eggs in a bowl. Add one ladle of hot punch little by little while whisking, then return that mixture to the pot. Cook for 2 minutes over low heat, stirring, until it gains body without boiling hard.
Blend again for 20 seconds to make it foamier. Serve hot with ground cinnamon on top if you want that bright Andean breakfast finish.
