Ingredients:

  • 1/2 cup (60g) Cream of Wheat (Regular farina)
  • 2 cups (480ml) water
  • 1 cup (240ml) unsweetened almond milk
  • 1/4 tsp (1.5g) sea salt
  • 1 tbsp (12g) dark brown sugar
  • 1/2 tsp (1g) ground cinnamon
  • 1 tbsp (14g) unsalted butter, chilled and cubed

Instructions:

  1. Combine the water, almond milk, and sea salt in a small heavy-bottomed saucepan and bring the mixture to a gentle simmer over medium heat.
  2. Reduce heat to low. While whisking constantly in a figure-eight motion, slowly sprinkle in the Cream of Wheat.
  3. Continue whisking for 3-5 minutes until the mixture thickens and reaches a smooth, custard-like consistency.
  4. Remove the pan from the heat and immediately fold in the dark brown sugar, ground cinnamon, and chilled butter. Stir gently until the butter is melted and the porridge is a uniform mahogany color.