Buckwheat Porridge with Ginger Milk and Cinnamon
⏳ Time
35 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Buckwheat porridge with ginger milk and cinnamon
Ingredients
- Buckwheat Groats - 1 cup
- Milk - 12 fl oz
- Butter - 1 tablespoon
- Vanilla salt - 2 tablespoons
- Salt - a pinch
- Grated Ginger Root - ½ teaspoon
- Brown Sugar - to taste
- Cinnamon - 2 pieces
Step by Step guide
Step 1
In a heavy-bottomed pot, melt the butter and sauté the buckwheat in the butter, stirring constantly for a couple of minutes.
Step 2
Add salt, pour in 2 cups of boiling water, bring to a boil, reduce to low heat, and cook covered until ready (20 minutes).
Step 3
Crack the cinnamon sticks and place them in cold milk. Also add the ginger to the milk. Add the vanilla sugar to the milk as well.
Step 4
Bring the milk to a boil, stirring, then immediately remove from heat and let steep covered for 15 minutes.
Step 5
Strain the milk. Pour into bowls. Add the buckwheat to the milk and sprinkle with brown sugar. Serve!
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