Chai Spiced Overnight Oats

teas.co.uk · 10 min plus 8 hours fridge · Serves 1

You'll need

• 1 Twinings Dark Chai tea bag
• 200ml whole milk
• 50g rolled porridge oats (not jumbo, not steel cut)
• 2 tablespoons of natural full fat yogurt
• 1 teaspoon of soft light brown sugar
• A generous pinch of ground cinnamon (about a third of a teaspoon)
• A small pinch of ground ginger (about a quarter teaspoon)
• 1 tablespoon of sultanas
• 1 clean glass jar with a tight fitting lid (about 350ml capacity)
• To serve: half a fresh banana sliced into rounds, a small handful of toasted flaked almonds (optional)

Method

1. Pour the milk into a small saucepan and warm it over medium low heat until it just steams, around 70C, not boiling.
2. Off the heat, drop in the chai bag and put the lid on.
3. Steep for six minutes off the heat; this keeps the milk from scorching and gives a rounder chai flavour.
4. Lift the bag out without pressing it, as pressing forces out tannin and makes the oats taste drying.
5. Let the chai milk cool for ten minutes, until just warm.
6. Put the oats, yogurt, brown sugar, cinnamon, ginger and sultanas into the jar.
7. Pour the warm chai milk over and stir well to mix the yogurt and spices through evenly.
8. Seal and refrigerate for eight hours, or overnight.
9. In the morning, stir once; the oats will have swelled into a creamy, spiced porridge.
10. Tip: top with sliced banana and toasted flaked almonds for crunch, and make two jars at once, as it keeps two days.

Recipe: https://teas.co.uk/recipes/chai tea/chai spiced overnight oats/