Chocolate Espresso Porridge topped with Raspberries in a glass jar.

Chocolate Espresso Porridge

  • Servings
    6

Ingredients

  • 3 cups medium or short grain rice, cooked
  • ¾ cup condensed milk, sweetened
  • 1½ cups whole milk
  • ¾ cup dark chocolate, chopped
  • 6 tablespoons espresso, brewed
  • 6 tablespoons coconut flakes, sweetened toasted
  • 6 tablespoons cacao nibs

Directions

  • In a large heavy-bottom pot, combine rice, condensed milk, whole milk, chocolate, and espresso. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, or until porridge becomes thick.

  • To make one portion, scoop 3/4 cup of porridge into a bowl, and top with 1 tablespoon coconut flakes and 1 tablespoon cacao nibs.