Attadjô milk
Attadjô Milk is a delicious and creamy West African dessert drink made by blending attadjô (a millet-based porridge) with milk, sweeteners, and spices. It’s nourishing, refreshing, and perfect as a snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Category: Dessert, Beverage
- Cuisine: West African
Ingredients
Scale
Serves 4:
- For the Attadjô (millet porridge):
- 1 cup (150 g) millet flour
- 3 cups (750 ml) water
- 1/4 teaspoon salt
- For the milk mixture:
- 2 cups (500 ml) milk (whole milk or plant-based, such as almond or coconut milk)
- 1/4 cup (60 ml) condensed milk or sugar (adjust to taste)
- 1/2 teaspoon ground nutmeg or cinnamon
- 1 teaspoon vanilla extract
- Ice cubes (optional, for serving)
Instructions
- Prepare the Attadjô (millet porridge):
- In a medium saucepan, mix the millet flour with 1 cup of water until smooth. Add the remaining 2 cups of water and the salt, stirring to combine.
- Cook over medium heat, stirring constantly to prevent lumps, until the mixture thickens into a smooth porridge (about 10 minutes). Remove from heat and let it cool.
- Blend the Attadjô with milk:
- Once the millet porridge has cooled to room temperature, transfer it to a blender.
- Add the milk, condensed milk or sugar, nutmeg or cinnamon, and vanilla extract. Blend until smooth and creamy. Adjust the sweetness and spices to your taste.
- Chill and serve:
- Pour the Attadjô milk into glasses over ice cubes for a refreshing version or serve at room temperature for a comforting treat.
Notes
- Texture: For a thinner consistency, add more milk while blending.
- Sweeteners: Honey or date syrup can be used instead of sugar or condensed milk.
- Variations: Add a touch of ginger for a spiced version, or coconut milk for a tropical twist.
- Storage: Store leftover Attadjô milk in the refrigerator for up to 2 days. Shake or stir well before serving, as the mixture may separate.
Find it online: https://recettesenfamille.ukfinda.com/attadjo-milk/