Chocolate Oats Pots de Crème Recipe
Posted on 13th of May, 2010 by Lévana
Chocolate Oats Pots de Crème
Long before the whole-grain fashion began (I am not telling you how long, I heard ladies don’t do that, but I will give you a hint: circa my ultra-lean student years, the very years that inadvertently turned me into a cook, as I was constantly bartering all kinds of favors for a good homemade dinner), I was exploring ways to eat nutritious food for pennies and in minutes, and subsist on a low-low budget. Oats and all their possibilities were, as they still are, at the top of my list. You would think I would at all costs stay away from the struggling-student association they inevitably conjure up in my mind. Exactly the opposite is the case, I assure you: Now I can jazz them up with some really fabulous and easy-to-find ingredients and end up with an elegant comfort food. The lean years were fun and creative and made me the nutritious-delicious-inexpensive cook that I am: Forgive me if I say it with great pride as I go down memory lane! To all our gluten-free diners: This is for you too!
3 cups milk or non-dairy milk (soy, rice, oat, almond etc…)
1 cup coconut milk
1 cup steel cut oats (no substitutions: i.e, no old fashioned, no quick, no instant)
1 cup chocolate chips, best quality
1/2 cup maple syrup
2 tablespoons instant coffee powder
3 tablespoons rum or brandy
Bring the milks to boil in a saucepan. As soon as it comes to a boil, reduce the temperature to low, add the remaining ingredients and cook, covered, about 20 minutes. Pour into a bowl or a dozen individual bowls, and chill. Serve cold, garnished with a little grated coconut if desired.