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Spiced Cacao Manna Porridge

A recipe for Spiced Cacao Manna Porridge from the cookbook, Amber & Rye. Semolina is simmered in milk with cacao powder and spices until thickened.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 -3 Servings
Course: Breakfast
Cuisine: International

Ingredients

  • 1/4 cup (40 grams) fine semolina
  • 2 tablespoons cacao powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons birch or maple syrup plus extra for drizzling
  • 2 1/2 cups (600 milliliters) whole milk
  • 1 egg yolk
  • Thickened cream or crème fraîche to serve
  • strawberries to serve

Instructions

    Cup of Yum
  1. In a large cup or small bowl, combine the semolina with the cacao powder, spices, birch or maple syrup, and half of the milk.
  2. Mix to a smooth paste.
  3. Heat the remainder of the milk in a saucepan until small bubbles begin to appear, then turn the heat right down and pour in the semolina paste, while stirring constantly.
  4. Start with a wooden spoon, but if the porridge starts to look lumpy and is thickening very fast, grab a hand whisk and give it a vigorous whisking.
  5. When the porridge starts to thicken, whisk in the egg yolk.
  6. Once you have a smooth porridge of the consistency you like, pour into bowls and allow to stand for a moment.
  7. Drizzle with syrup and serve with cream or crème fraîche and strawberries.