3 ripe sweet plantains, peeled and chopped in thirds
2 cups water
1/2 tbps ground cinammon
5 whole cloves
2 cups milk
2 tbps brown sugar
1 tsp vanilla extract
1 tbps unsalted butter

In a pot, cook the sweet plantains in the water with the cinammon and the whole cloves until the plantains are soft, about 10 minutes. Drain the plantains and reserve about 1 cup of the water, making sure the cloves are removed. In a blender, blend the plaintains with 3/4 cup of water, milk, sugar and vanilla extract, until a smooth, pudding-like consistency is achieved. If it is too thick, add the remainder of the water. If you like it as a smoothie, add two more cups of milk and blend.

Pour the mixture back in the pot, add the butter and cook it for about 5-7 minutes in medium heat.

Serve warm with crumbled queso blanco, or with whipped cream and ground cinammon instead.