For culinary 

Brennseehof millet porridge

  • 200 g millet
  • 0,7 l water
  • 0,3 l milk
  • honey
  • optional soaked raisins

Soak the millet in the water overnight. Bring the cold mixture to a boil, stirring frequently, then add the honey to make it naturally sweet and creamy. The porridge is best enjoyed with fresh fruit or compote – on cold days with a hint of cinnamon.

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