Creamy Cinnamon Topped Cream of Wheat
A warm and comforting bowl of Cream of Wheat cooked slowly in whole milk with cinnamon, lightly sweetened, and finished with butter and a dusting of cinnamon. Smooth, creamy, and perfect for a cozy breakfast.
Equipment
- 1 medium saucepan
- 1 whisk
- 1 measuring cup
- serving bowls
Ingredients
- 4 cups whole milk
- 1/2 cup Cream of Wheat (farina)
- 3-5 tbsp sugar
- 1/2 tsp salt
- 1 small piece of a cinnamon stick
- 1 piece butter optional, as a topping
- 1/2 tsp ground cinnamon for dusting
Instructions
- In a medium saucepan, combine the whole milk, sugar, salt, and cinnamon stick.
- Heat over medium heat, stirring occasionally, until the milk is hot and steaming but not boiling.
- Slowly whisk in the Cream of Wheat, adding it gradually while whisking constantly to avoid lumps.
- Cook for 4–6 minutes, whisking frequently, until the cereal thickens and becomes smooth and creamy.
- Remove and discard the cinnamon stick. (I keep it on my plate, but that is optional).
- Divide into bowls and top each serving with a small piece of butter.
- Finish with a light dusting of ground cinnamon before serving.