Chocolate Espresso Porridge ( For 24 )
- 3 quartsmedium or short grain rice, cooked
- 3 cups condensed milk, sweetened
- 6 cupswhole milk
- 3 cupsdark chocolate, chopped
- 1½ cupsespresso, brewed
- 1½ cupscoconut flakes, sweetened toasted
- 1½ cupscacao nibs
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