Break up the vermicelli into roughly 1 inch pieces.

On medium to low heat, put clarified butter into pot along with cinnamon, nutmeg and clove. The butter is completely optional especially if you use a non stick pot.

If you are using the butter, then once it is melted, (should be less than a minute for it to fully melt) then toss in vermicelli pieces. If you aren't using the butter, then simply toss in the noodles with the spices.

Making sure to constantly swirl the vermicelli in the butter so that it doesn't burn, quickly toast the vermicelli until pieces are a light brown color. This should take about 3-5 mins.

When you are done toasting the vermicelli, pour in the water (be careful of the steam because the pot is already hot) and turn the heat up to boil the vermicelli.

After about 15 mins, the vermicelli should be tender. Test to be sure. The noodles should be a little softer than al dente.

Pour the evaporated milk and condensed milk into the water. Just stir until milk is warmed then take off of heat. This will thicken when it is cold.

To make this sweeter add more condensed milk. To thin it out of you prefer, add regular milk. For variation or crunch you can add unsalted peanuts, or sliced almonds.