|Spirit of the Earth: Native Cooking from Latin America by Beverly Cox & Martin Jacobs.|
Straight from the Spirit of the Earth cookbook:
Apí de Quinoa -- Hot Quinoa Breakfast Drink (serves 4 to 6)
1/2 cup uncooked quinoa
5 cups water
One 2- to 3-inch cinnamon stick (preferably Mexican cinnamon)
3 whole cloves
1 cup evaporated milk or half-and-half
4 to 6 TBSP sugar, to taste
3/4 tsp pure vanilla extract
Pinch of salt
Rinse the quinoa well in two or three changes of cold water, then drain. Put it in a blender with 1 cup of the fresh water, and liquefy it. Combine the remaining 4 cups water, the cinnamon, and the cloves in a saucepan and bring to a boil. Gradually whisk in the quinoa mixture. Reduce the heat to low and simmer for 15 minutes, stirring often so that it doesn't stick to the pan. Stir in the evaporated milk, sugar, vanilla, and salt, and continue to cook until hot. Pour the api through a strainer into a pitcher or directly into 4 to 6 mugs. Note: Apí de quinoa may be made in advance and stored in the refrigerator for 2 to 3 days. Just reheat it before serving.
The author also says that adults often add a shot of pisco or rum to their drink if they feel a chill coming on.