Ingredients
Scale
- 500 ml authentic Colombian viche (2 cups)
- 250 g seedless borojó pulp (1 cup)
- 250 g cooked chontaduro pulp (1 cup)
- 180 g grated panela (about ¾ cup)
- 250 ml water (1 cup)
- 2 g ground cinnamon (½ teaspoon)
- 5 ml vanilla extract (1 teaspoon)