This hot cereal, cream of wheat to be exact, is a reason to get up on a cold winter morning. It’s better than sugar plums dancing in your head. It’s thick, rich and creamy, it sticks with you through all that snow shoveling, skating or skiing. And best of all, it’s just plain delicious. It’s a great cereal for babies, too. This is cream of wheat on steroids. It’s thick, creamy, vanilla-y and just plain delicious. We always eat it sprinkled heavily with cinnamon sugar and a bit of half and half poured around the edge.
Heavenly Hot Cereal
- 6 cups milk (see NOTE)
- 1 1/2 cups cream of wheat (farina)
- 1/2 teaspoon kosher salt
- 4 eggs, beaten
- 3/4 cup milk
- 1-2 tablespoons vanilla extract or vanilla paste
In a heavy saucepan, heat the milk over medium heat. While the milk is heating, beat the eggs until they are frothy. Add the 3/4 cup of milk and beat until combined; set aside. Do not walk away from the heating milk, as it can boil over in the blink of an eye. When the milk almost reaches the boiling, slowly whisk in the cream of wheat, whisking constantly to prevent lumps. Add the salt and whisk until thickened. Rebeat the eggs to combine and add all at once to the hot cereal. This mixture will be very thick. Carefully whisk the eggs in until thoroughly combined. Continue to cook until the mixture comes to the boil. Turn off the heat and if you feel the mixture is too thick, add additional milk until it reaches the desired consistency. However, this should be very thick. Whisk in the vanilla; serve immediately sprinkled with cinnamon sugar, maple sugar or plain white or brown sugar. Pour half-and-half around the edge. This holds the heat like crazy, so start eating at the edge and work your way inward.
NOTE: You may use low-fat milk, whole milk, evaporated milk and I suppose you could use skim milk, but why would you want to? This is an excellent baby food. When our children were wee ones, I would make a big batch, refrigerate it and just zap portions in the microwave when I needed it. You can stir applesauce or bananas into it, as well.
Heavenly Hot Cereal Recipe©Marcia Lahens 2014. All rights reserved.
The Goddess method for adding eggs to the hot cereal, is to beat a small amount of additional milk into the beaten eggs, then dumping this into the hot cereal. This method is completely the opposite of what you are usually told…add some of the hot liquid to the eggs, then add the egg mixture back into the hot liquid mixture, stirring constantly. I only use The Goddess method when I make hot cereal. I use the conventional method when I make puddings, because I’ve never tried it The Goddess way, so I don’t want to steer you into some rough and lumpy waters. But, I am going to try it The Goddess way and I will report back to you. Anyway, add the egg/milk mixture all at once to the hot cereal, whisking like a windmill in a hurricane. When the mixture is almost boiling, (be careful here as this is a very hot mixture and it tends to “plop” if it boils and you don’t want it to plop on your skin or you’ll may get a nasty burn), remove the pan from the heat. You may want to thin the cereal a bit with additional milk, as this is very thick and that’s how we want it to be.
Now, add the vanilla extract. In our opinion, more vanilla is better, so I use the greater amount and whisk it in until everything is combined. Spoon some cereal into a bowl, sprinkle with cinnamon and sugar, pour some half-and-half around the edges and dig in…but start at the outside and work your way toward the center, because this holds the heat like crazy.
This is the way my mother prepared cream of wheat. It kept the prairie winds at bay and so the tradition has continued for our family. It is winter comfort in a bowl…thick, warm, creamy with just the right amount of cinnamon-y sweetness…a roaring fire helps complete the picture!