Chocolate Wheat Cereal Mix
A pantry jar of farina, Dutch-process cocoa, cinnamon, and dry milk powder that makes a warm, chocolatey hot cereal in two minutes. One quart jar covers two weeks of breakfasts.
Equipment
Ingredients
- 3½ cups farina Cream of Wheat, about 20–21 ounces
- 1 cup nonfat dry milk powder
- ⅓ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
Instructions
- Add the farina, dry milk powder, sugar, cocoa powder, salt, and cinnamon to a large bowl.
- Whisk until the ingredients are evenly combined and no streaks of cocoa remain.
- Transfer the mixture to a clean, dry quart mason jar or other airtight container.
- Store in a cool, dry pantry for up to 6 months.
To Make One Serving
- Whisk ⅓ cup of the mix with 1 cup cold water in a small saucepan.
- Cook over medium heat, stirring frequently, until the mixture comes to a gentle boil.
- Reduce the heat and simmer for 2–4 minutes, stirring often, until thick and creamy.
- Serve as is, or stir in a pat of butter for extra richness if desired.
Notes
Use Dutch-process cocoa — natural cocoa is too sharp. Whisk into cold liquid or add slowly to hot liquid while whisking — don't dump into boiling liquid. Pull off heat when slightly loose — thickens in the bowl. Stir in butter at the end for extra richness. Cocoa clumps in humidity — shake before measuring. Sugar-free: substitute allulose 1:1. Keeps 6 months sealed in cool dry pantry.