A while back, I received a sample packet in the mail of Chocolate Cream of Wheat. For most people, that would mean a new breakfast treat, but for me, having grown up eating Imrig Halva, my mind automatically went to dessert. So, if you're in the mood for a chocolate fix or are in need of a dessert but don't feel like baking, break out the Cream of Wheat!
2 T butter
1 packet Chocolate Cream of Wheat
2 T almonds, broken (I crushed some sliced almonds)
cayenne pepper (optional)
1/4 t vanilla
1/3 c milk
1 T sugar
In the 2T of butter, sauté the Cream of Wheat and almonds until the almonds start to brown. Be sure to stir frequently to prevent the cocoa from scorching. If you like a little heat with your chocolate, add a sprinkle of cayenne.
In a separate pan (or a measuring cup in the microwave), heat the milk with the 1T of sugar, to dissolve the sugar.
Once the almonds have browned and the milk has been warmed, remove both pans from the heat, stirring the milk into the Cream of Wheat and adding the vanilla.
Cover and set aside for 5" or so to give the milk a chance to be absorbed.
Fluff with a fork and enjoy.
Should you decide to make a larger batch, you can refer to the original Imrig Halva for ratios. One packet of Cream of Wheat is just shy of 1/4 c. Just be sure to decrease the sugar, because the Chocolate Cream of Wheat already includes sugar.