Ingredients:

  • 1/2 cup (120g) Cream of Wheat (Farina)
  • 2 cups (480ml) Whole milk
  • 1/4 tsp (1.5g) Fine sea salt
  • 2 tbsp (30ml) Pure maple syrup
  • 1 tbsp (12g) Dark brown sugar, packed
  • 1 tbsp (14g) Unsalted butter, cold
  • 1/4 tsp (0.5g) Ground cinnamon
  • 1 pinch (0.1g) Nutmeg

Instructions:

  1. Combine the milk, salt, and Cream of Wheat in the saucepan. Whisk vigorously while the liquid is still cold to ensure there are no dry clumps of farina.
  2. Place the pot over medium heat. Stir constantly with your whisk as the mixture reaches a gentle simmer.
  3. Continue stirring for 3–5 minutes until the porridge thickens and achieves a smooth, custard-like consistency.
  4. Remove the pan from the heat. Fold in the dark brown sugar, maple syrup, and cold butter. Stir until the butter is fully melted and the sugars have dissolved into a glossy, mahogany swirl.
  5. Stir in the cinnamon and nutmeg just before serving.