You drink it with milk

When I was little, my mom often made colarezi with milk, especially when I craved something quick and didn’t feel like cooking a heavy meal. Now I make them from time to time, especially when I want something simple yet nourishing. I like to make the colarezi a bit thicker, as they have a good texture and don’t fall apart easily. They are made with basic ingredients that you surely already have at home.

Quick Info

Total time: 30 minutes
Servings: 4
Difficulty: easy

Ingredients

1.5 liters whole milk
150 g all-purpose flour
about 50 ml water (sometimes a bit more, if the flour is drier)
2 packets vanilla sugar
1 vial vanilla essence (optional, for a more intense flavor)
1/2 teaspoon salt
3-4 tablespoons sugar (or to taste)

Preparation method

1. Bring the milk to a boil in a larger pot over medium heat. Stir occasionally to prevent it from sticking to the bottom.

2. Meanwhile, place the flour in a large bowl. Add a pinch of salt. Gradually pour in the water, little by little, and initially mix with a spoon, then knead by hand. You should get a firm, non-sticky dough that is easy to shape.

3. Take a piece of dough and roll it between your palms, forming strips or cylinders about 2-3 cm long. I prefer thicker colarezi so they can be felt while chewing, but you can make them as thin as you like. They don’t have to be perfectly equal.

4. When the milk starts to boil, add the remaining salt and lower the heat slightly to prevent it from boiling over. Sprinkle the colarezi “in the rain,” meaning little by little, while continuously stirring with a wooden spoon. This prevents sticking and the formation of lumps. After adding all the colarezi, stir continuously for another 1-2 minutes, then let it simmer over low heat.

5. The colarezi should boil for about 15-20 minutes, depending on how thick you made them. Occasionally, stir gently to prevent them from sticking to the bottom of the pot.

6. Towards the end, add the vanilla sugar, vanilla essence (if using), and sugar. Taste and adjust the sugar as you like. The colarezi shouldn’t be too sweet since the milk is already somewhat sweet.

7. Remove from heat and serve warm or cold.

Why I make the recipe often

I like it because it doesn’t require anything complicated, it’s quick to prepare, and it’s the kind of recipe you can always return to. It’s good when you don’t feel like cooking much or when you want something comforting in the evening. The colarezi stay good even the next day, although they may thicken a bit.

Tips and variations

Tips

- If you want softer colarezi, don’t make them too thick and let them boil for 10 minutes.
- Use a pot with a thick bottom to prevent the milk from sticking.
- Stir well when adding the colarezi to avoid lumps.
- If you want a thinner consistency, add more hot milk at the end.

Substitutions

- All-purpose flour can be partially replaced with whole wheat flour for a more rustic texture.
- Vanilla essence is optional; you can use lemon zest or omit it altogether.
- Sugar can be replaced with honey at the end, after removing from heat.

Variations

- You can add raisins when adding the colarezi to the milk.
- For a different flavor, add a little cinnamon to the milk while boiling.
- If you want a savory version, don’t add sugar or flavors, just salt and, optionally, a little butter at the end.

Serving ideas

- You can sprinkle cinnamon or ground nuts on top.
- Some prefer to eat them cold, straight from the fridge, like a pudding.
- For kids, they go well with a bit of jam on the side.

Frequently asked questions

1. What do I do if I have lumps?
Remove the colarezi that have stuck together or gently crush them with the back of a spoon. If you mix in time and sprinkle them in, lumps shouldn’t form.

2. How long can I keep the colarezi with milk in the fridge?
They last 2-3 days in a covered container. They may thicken, but you can add hot milk when reheating.

3. Can I use oat flour or another type of flour?
You can try using oat flour, but the colarezi will be more crumbly and won’t be as elastic as those made with regular all-purpose flour.

4. Do I have to use whole milk?
Whole milk gives a creamier consistency and fuller taste, but you can also use semi-skimmed or plant-based milk (soy, almond) if you want to avoid lactose.

5. Is it necessary to add vanilla sugar or essence?
No, if you don’t like flavors, you can just use plain sugar or nothing at all for a neutral version.

Nutritional values

One serving of colarezi with milk (approx. 350 ml) has about 250-280 kcal, of which:
Carbohydrates: 40-45 g
Proteins: 9-10 g
Fats: 7-8 g
Most of the calories come from milk and flour. Sugar may slightly raise the caloric intake, depending on how much you use. If you use plant-based milk, the total fat content decreases a bit.

Storage and reheating

Colarezi with milk store well in the fridge, in a sealed container, for 2-3 days. It becomes thicker, but when reheating on low heat or in the microwave, you can add a little milk to return to a creamy consistency. If you want to serve them cold, mix well before serving. The colarezi maintain their texture even after reheating, especially if you make them a bit thicker.

 Ingredients: 1.5 l milk, 2 packets of vanilla sugar, 1 vial of vanilla essence, 150 g flour, approx. 50 ml water, a pinch of salt, sugar (to taste)

 Tags:  milk with cereal