When we left the November class, it was chilly outside and there were snowflakes in the air. (The date was November 19th, and we got our first few inches of snow for the season that afternoon/evening. It didn't last long before it melted, and our ground is still bare...just a few days before Christmas!) It was lunch time and the kids wanted Cream of Wheat. Sounded great for a chilly day! While in Finland last year I learned how to make Vatkattu Puolukka Puuro (Whipped Lingonberry Porridge). It is basically farina (Cream of Wheat) cooked in water that has been boiled with lingonberries (the berry skins can be left in, or strained out-I usually strain them out for a smoother texture). Sugar is added, it is cooled, and then it is whipped. Lingonberries aren't readily available for me, so I use cranberries instead (vatkattu karpalo puuro-whipped cranberry porridge), or blueberries (vatkattu mustikka puuro-whipped blueberry porridge). Our family loves either version. Sometimes we'll add vanilla yogurt to the top...yummm.... I tried making this with strawberries once, and it just didn't give it a bold enough flavor. Next summer I want to try making it with raspberries from our garden. Next time I make a berry version, I will get that recipe up for you.
Anyways...back to our cold November day. Rather than make plain or berry porridge...I decided to experiment with cocoa. We L.O.V.E. chocolate. I worked a little magic and Vatkattu Suklaa Puuro (whipped chocolate porridge) was 'invented'. Although we fell in love with it, I wouldn't serve it for lunch again (or breakfast...or dinner...). It was dessert. I'm sad that my hubby didn't get to try it (he works on Saturdays) but my daughter was just asking for 'chocolate purro' the other day, so it will appear on our table in the near future.
Are you ready for the recipe? It makes about 2-3 servings (was the perfect amount for two kids and myself) but can easily be doubled.
Vatkattu Suklaa Puuro / Whipped Chocolate Porridge
2 Cups Water or Milk (or a combination of both)
1/3 Cup Cream of Wheat/Farina
1/3 Cup Baking Cocoa
1/3 Cup Sugar
6-8 Large Marshmallows or 1 heaping Cup of Mini Marshmallows
Bring water or milk to a boil. Over medium heat, whisk in the Cream of Wheat/Farina. Simmer 2-3 minutes, until thickened (stirring frequently). Reduce heat to low. Stir in cocoa and sugar. Add marshmallows, stir, then let sit for a couple minutes so the marshmallows can melt. Remove from heat. With a hand mixer, beat for 3-5 minutes (use the whisk beaters if you have them). Serve with a nice cold glass of milk. Enjoy!
To double the recipe
4 Cups Water or Milk (or a combination of both)
2/3 Cup Cream of Wheat/Farina
2/3 Cup Baking Cocoa
2/3 Cup Sugar
12-16 Large Marshmallows or 2 heaping Cups of Mini Marshmallows