Krupicová kaše

Here is a recipe for Krupicová kaše, a Czech-style porridge made from Cream of Wheat. Sprinkled with cocoa powder and sugar, topped with melted butter.

Course Dessert

Cuisine Czech

Keyword cream of wheat, krupicová kaše

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 513kcal

Author Petra Kupská

Ingredients

2 cups milk
4 heaped Tablespoons Cream of Wheat

Topping

2 Tablespoons cocoa powder unsweetened
½ cup granulated sugar
3 Tablespoons unsalted butter melted

Cups - Metric

Instructions

Pour 2 cups milk into a saucepan and place it on the stove. Heat the milk over medium-high heat until it is lukewarm, but not hot.
Remove the milk from the heat and stir in 4 heaped Tablespoons Cream of Wheat. Whisk gently to prevent lumps from forming. Return the saucepan to the heat.
Still over medium heat, cook until thickened. Stir constantly to avoid lumps.
Spread the Krupicová kaše on a wide plate and generously sprinkle with a mixture of granulated sugar and dark cocoa powder.
Pour over the melted butter (each portion about 1 and ½ Tablespoon) and serve immediately.

Notes

The basic recipe makes 2 portions.
The Czech substitute for Cream of Wheat is Dětská krupička.
Using granulated sugar in the topping will give it a crunchy texture. If you prefer a smoother consistency, feel free to substitute granulated sugar with powdered sugar.
In addition to cocoa powder, some Czechs also enjoy sprinkling Krupicová kaše with a combination of ground cinnamon and sugar.
How to eat Krupicová kaše? I suggest eating it in a circular motion around the edges of the plate, gradually working toward the center, where there is usually most of the topping and butter.

Nutrition