Buckwheat porridge with ginger milk and cinnamon
4 servings
35 minutes
Buckwheat porridge with ginger milk and cinnamon is a wonderful blend of Russian culinary traditions and the refined aromas of spices. Buckwheat, valued for its nutrition since ancient times, reveals a new flavor here thanks to warm, fragrant milk infused with cinnamon and ginger. Its sweet-spicy aroma envelops you in warmth, while vanilla and cane sugar add a light caramel note. The dish is perfect for a cozy breakfast or evening dinner, creating an atmosphere of home comfort. The porridge not only warms but also invigorates thanks to the ginger, making it an ideal choice for cool days. Buckwheat porridge with spiced milk is a culinary journey where simplicity and sophistication harmoniously combine.
1
Melt the butter in a thick-bottomed pot, sauté the grains in the butter, stirring constantly for a couple of minutes.
- Butter: 1 tablespoon
- Buckwheat groats: 1 glass
2
Add salt, pour in 2 cups of boiling water, bring to a boil, reduce to low heat and cook covered until done (20 minutes).
- Salt: pinch
3
Break the cinnamon sticks and put them in cold milk. Also add ginger to the milk. Add vanilla sugar to the milk as well.
- Cinnamon sticks: 2 pieces
- Ground ginger: 0.5 teaspoon
- Vanilla sugar: 2 tablespoons
4
Bring the milk to a boil while stirring, then remove from heat and let it steep covered for 15 minutes.
- Milk: 350 ml
5
Strain the milk. Pour into plates. Add buckwheat to the milk, sprinkle with brown sugar. Serve!
- Milk: 350 ml
- Buckwheat groats: 1 glass
- Cane sugar: to taste