Ingredients
- 1 1/4 cups millet, divided
- 2 medjool dates, pitted and finely chopped
- 2 1/2 cups non-dairy milk of choice, plus more as needed after cooking
- 2 cups water
- pinch of salt
- 1 cinnamon stick
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 c cocoa
- Grind the millet as stated in the original recipe
- Place a medium sauce pot over medium heat. Melt 1-2 tablespoons coconut oil. Once hot, add all the millet and “toast” in the pot for a minute or two.
- Bring the mixture to a simmer while stirring then reduce the heat to medium-low.
- Place a lid on top of the pot and let cook for 10-15 minutes or until liquid is mostly all absorbed.
- Remove the lid and stir well before serving. It will thicken further as it cools.
- Top as desired and enjoy!
