¼ cup amaranth
¾ cup water
½ cup milk (nut milk is also great!)
1 teaspoon honey
1 tablespoon unsweetened cocoa powder
¼ teaspoon cinnamon
optional garnish: coconut ﬂakes
- In a small pot, bring amaranth and water to a boil, then reduce to a simmer and cook, stirring often, until liquid is mostly absorbed (about 15 minutes).
- Add the milk and continue cooking for an additional 15 minutes, until porridge reaches desired texture. Stir in the honey, cocoa powder, and cinnamon and mix until well combined.
An Oldways Whole Grains Council, courtesy of Kelly Toups