Mexican Chocolate Millet Pudding

serves 4

1 1/4 cups water

1/2 cups millet

1/4 cup whole milk 

1/3 cup white sguar

3 TBS unsweetened cocoa powder

1/4 tsp cinnamon

pinch of cayenne

pinch of salt

Combine water and millet in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and simmer for 25 inutes. Remove lid and fluff with a fork. If any water remains, simmer a few minute longer. Set aside and allow to cool.

Place cooked millett, milk, sugar, cocoa, cinnamon, cayenne and salt in blender or food processor. Puree well for at least 2 to 3 minutes until smooth. Mixture should be very thick, but if it is not completely smooth or too thick, add a little more milk. Divide between 4 serving dishes and chill for 1 hour or overnight before serving. Garnish with fresh fruit, and/or whipped cream.

Can use 1 cup of quinoa, sorghum or amaranth in place of cooked millet, if desired.