Go Back
Spiced Cacao Manna Porridge in a white ramekin with cream and strawberries.
Print

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.
Course Breakfast
Cuisine N/A
Keyword breakfast, chocolate, porridge, semolina
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 2 -3 Servings

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

  • In a large cup or small bowl, combine the semolina with the cacao powder, spices, birch or maple syrup, and half of the milk.
  • Mix to a smooth paste.
  • 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.
  • 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.
  • When the porridge starts to thicken, whisk in the egg yolk.
  • Once you have a smooth porridge of the consistency you like, pour into bowls and allow to stand for a moment.
  • Drizzle with syrup and serve with cream or crème fraîche and strawberries.