Buckwheat Porridge with Ginger Milk and Cinnamon
Breakfasts • Russian
Description
Buckwheat porridge with ginger milk and cinnamon
Ingredients
- Buckwheat Groats 1 cup
- Milk 10 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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