Sawine

In a heavy bottom pot, melt the unsalted butter over medium-low heat. 

Add the vermicelli to the melted butter and mix until coated. 

Continue to mix occasionally, allowing the vermicelli to become parched, or toasted. Keep mixing until the vermicelli pieces become golden brown or to your desired colour. Just be sure to mix every now and then so it doesn't burn. This process should take about 5-10 minutes. 

Once the vermicelli pieces have turned golden brown, add the hot water and the spices. Increase the heat to medium high, and bring to a boil. 

Once boiling, reduce to low, and simmer until the vermicelli pieces are tender, about 5-8 minutes. They should be tender, but not soft and mushy. 

Add the whole milk, evaporated milk, heavy cream, vanilla extract. Stir well. Allow the milk to become heated through. This will take a few minutes.

Add the sweetened condensed milk to your taste. I suggest starting with about 1/4-1/2 of the can, then add more if needed, to your desired sweetness. Stir in well. 

Continue to stir for a few more minutes, until the milk has thickened up a bit and becomes creamy. If you find that it hasn't thickened up too much, don't worry. The sawine will naturally thicken up anyway, once you take it off the heat. 

At this point, you can stir in your optional additions, as much or as little as you'd like. Or, you can top the individual cups with the additions.

Serve immediately and enjoy!