Chocolate Espresso Porridge (Foodservice)

Name: Chocolate Espresso Porridge (Foodservice)
Yield: Makes 24 servings
Ingredients: 12 cups medium or short grain rice, cooked; 3 cups condensed milk, sweetened; 6 cups whole milk; 3 cups dark chocolate, chopped; 1½ cups espresso, brewed; 1½ cups coconut flakes, sweetened toasted; 1½ cups cacao nibs

Overhead shot of a pot full of Chicken, Rice, and Kale Soup

Yield

Makes 24 servings

Ingredients

12 cups medium or short grain rice, cooked
3 cups condensed milk, sweetened
6 cups whole milk
3 cups dark chocolate, chopped
1½ cups espresso, brewed
1½ cups coconut flakes, sweetened 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

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