Pour 2 cups of water into a heavy-bottomed saucepan and bring to a simmer over medium heat.

Once simmering, slowly whisk in 1/2 cup cornmeal, stirring constantly to prevent lumps.

Reduce heat to medium-low and stir frequently for about 10 minutes, until the mixture thickens and the cornmeal is cooked through.

Slowly pour in 1 cup of whole milk, stirring constantly over medium-low heat to keep the mixture smooth and prevent scorching.

Add 1/4 cup sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/8 teaspoon sea salt; stir for 30 seconds to combine.

Let the chicheme simmer gently for another 3 to 5 minutes, stirring occasionally to allow the spices to bloom.

Adjust the consistency as desired by adding extra milk a splash at a time for a thinner drink or more whole milk for extra creaminess.

For a completely smooth texture, strain the chicheme through a fine-mesh strainer into a pitcher, pressing gently with a spoon to extract all liquid (optional).

Pour the hot chicheme into warmed mugs and serve immediately; keep any leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.