Creamy Noggy Bulgur Breakfast
Start your morning with this creamy, spiced Noggy Bulgur Breakfast, a warm and comforting treat perfect for the holidays!
Equipment
- whisk,
- Measuring cups and spoons
- Lid for saucepan
Ingredients
- 470 ml 2 cups soy nog or other nondairy milk
- 48 g ¼ cup raw sugar
- 40 g ¼ cup raisins
- 15 ml 1 tablespoon rum (optional)
- ½ teaspoon ground cinnamon
- Pinch fine sea salt
- 8 g 1 tablespoon arrowroot powder
- 140 g 1 cup uncooked bulgur
- Handful chopped pecans optional
Instructions
- In a medium saucepan, whisk together the soy nog, sugar, raisins, rum (if using), cinnamon, salt, and arrowroot powder.
- Bring the mixture to a low boil, then remove it from the heat.
- Gradually stir in the bulgur.
- Return the pan to the warm stovetop, cover with a lid, and let it stand for 15 minutes.
- Stir well, then let it stand, covered, for another 10 minutes.
- Serve warm, at room temperature, or chilled.
- Top with chopped pecans if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light sparkling wine or champagne for a festive breakfast occasion.Nutritional Information
Calories: 210 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 3 g | Sugar: 15 g | Salt: 0.1 mg
