This comforting cinnamon and orange-scented Chilean semolina pudding is traditionally served cold and drizzled with a sweet and thick red wine syrup.
Steeping the milk with spices infuses it with their flavor and allows them to be strained out before serving the dessert.
The semolina-to-milk ratio in this recipe works for the two traditional serving ways: creamy if served in dessert bowls, yet firm if unmolded. Nowadays we make sémola con leche and other postres de leche as a once-in-a-while treat, but in the past it was common to find them not only served after a weekday lunch, but also as a breakfast item. While testing this recipe, my semolina-stuffed husband told me his dad used to say milk desserts were crucial for children's nutritional well-being, and that he made sure to serve them as breakfast every day. This inspired me to start eating it for breakfast.
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