Chocolate Espresso Porridge topped with Raspberries in a glass jar.

Chocolate Espresso Porridge (For 24)

  • Servings
    24

Ingredients

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

Directions

  • In a large stockpot or rondo, combine rice, condensed milk, whole milk, chocolate, and espresso. Simmer over medium heat for 5 to 7 minutes or until porridge becomes thick.

  • Transfer porridge to a steam table and hold hot for serving.

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