Mexican Chocolate Buckwheat Porridge

With chocolate, cinnamon, and a hint of chili powder, this warm and comforting breakfast porridge has a Mexican twist.

Ingredients:

• 1 cup buckwheat groats
• 2 cups almond milk
• 2 tablespoons cocoa powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon chili powder
• 2 tablespoons maple syrup or agave syrup
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Optional toppings: sliced banana, chopped nuts, shredded coconut

Instructions:

Rinse the buckwheat groats under cold water

In a saucepan, combine the rinsed buckwheat groats and almond milk

Bring to a simmer over medium heat, then reduce the heat to low and cover

Cook for 15-20 minutes, stirring occasionally, until the buckwheat is tender and most of the liquid is absorbed

Stir in the cocoa powder, ground cinnamon, chili powder, maple syrup or agave syrup, vanilla extract, and salt

Cook for an additional 2-3 minutes, until the porridge reaches your desired consistency

Serve hot, topped with sliced banana, chopped nuts, and shredded coconut if desired