Canihua seeds look like this:
50g (only 50!) bittersweet chocolate, coarsely chopped
500ml milk ( I took fresh goat milk)
100g Canihua, ground
1 tablespoon cocoa powder
100g Muscobado sugar ( a bit less is fine)
( I'm thinking about an additional cup of expresso next time...)
Combine the chocolate and 250ml milk in a saucepan. Bring the milk to a boil over medium heat, stirring to dissolve the chocolate.
Mix the remaining 250ml milk with the Canihua, the sugar and the cocoa powder. Whisk the mixture into the choco-milk.
Bring to a boil again and stir until thick and creamy. Remove from the heat and fill into a bowl or into 8 expresso cups.
Canihua Pudding matches perfectly with créme chantilly, yoghurt and strawberries. Enjoy!