Exact quantities, then the method.
Apple pie chai porridge turns a spoonful of Drink Me Chai Apple Pie Chai Latte into a warm spiced breakfast bowl. Stirred into porridge made on whole milk, the apple-and-spice powder flavours the oats from within, and a heap of freshly grated raw apple on top brings a cool, fresh contrast to the warm bowl.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Apple Pie Chai Porridge recipe. Canonical: https://teas.co.uk/recipes/chai-tea/apple-pie-chai-porridge/
Simmer the oats in milk until creamy, fold the powder in at the end, then finish with the grated apple, a little honey, plump sultanas and some toasted pumpkin seeds for crunch. It is a proper autumn breakfast and comes together in about ten minutes.
You'll need
- 25g Drink Me Chai Apple Pie Chai Latte powder (1 standard serving)
- 50g rolled porridge oats (not jumbo, not steel-cut)
- 300ml whole milk
- Half a fresh red apple (about 75g), with skin on, coarsely grated
- 1 teaspoon of clear runny honey, for the drizzle
- 1 tablespoon of sultanas
- 1 tablespoon of toasted pumpkin seeds
- 1 warm porridge bowl
- 1 small heavy-based saucepan (about 16cm diameter)
- 1 coarse box grater
Method
- Pour the 300ml of whole milk into the small heavy-based saucepan. Add the 50g of rolled porridge oats straight into the cold milk.
- Set the saucepan over a medium-low heat. Stir the porridge gently with a wooden spoon as the milk warms, working the spoon in slow circles to keep the oats from settling on the base of the pan.
- Bring the pan slowly to a soft simmer. Once the surface starts to bubble around the edges, lower the heat and simmer the porridge for six full minutes, stirring every 90 seconds to stop the oats catching.
- After six minutes the porridge should be a thick creamy oat-porridge consistency that coats the back of the wooden spoon and falls in slow ribbons.
- Add the 25g of Drink Me Chai Apple Pie Chai Latte powder to the porridge in a single shower across the surface, then stir fast and steady for thirty seconds to fold the powder fully through the bowl. The porridge will deepen to a pale-amber colour with a soft apple-pie spice aroma.
- Stir the 1 tablespoon of sultanas through the porridge for the final ten seconds on the heat, so the sultanas plump up in the warmth.
- Take the pan off the heat. Spoon the apple pie chai porridge into the warm bowl, scraping the pan clean with a small spatula.
- Coarsely grate the half fresh red apple (skin on) directly over the top of the porridge bowl with the box grater. The fresh grated apple will release a small amount of juice across the surface as it sits on the warm bowl.
- Drizzle the 1 teaspoon of clear runny honey across the grated apple in a slow circle, then scatter the 1 tablespoon of toasted pumpkin seeds over the top for the crunch.
- Serve at once with a long spoon. Eat from the centre out, working the apple, honey and seeds into each spoonful as you go.
The tea it is made with, and what to make next.
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Brewed with: Drink Me Chai Apple Pie Chai Latte, 250g
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