Maple Hazel Porridge

teas.co.uk · 10 min · Serves 1

You'll need

• 1 Costa Maple Hazel Latte sachet (17g)
• 50g rolled porridge oats (not jumbo, not steel cut)
• 300ml whole milk
• 1 tablespoon of warm maple syrup, for the drizzle
• 1 small handful of toasted crushed hazelnuts (about 20g)
• 1 warm porridge bowl
• 1 small heavy based saucepan (about 16cm diameter)

Method

1. Pour the 300ml of whole milk into the small heavy based saucepan. Add the 50g of rolled porridge oats straight into the cold milk.
2. Set the saucepan over a medium low heat. Stir the porridge gently with a wooden spoon as the milk warms.
3. 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.
4. After six minutes the porridge should be a thick creamy oat porridge consistency that coats the back of the wooden spoon.
5. Tear the Costa Maple Hazel Latte sachet open. Tip the 17g of powder into the porridge in a single shower across the surface, then stir fast for thirty seconds to fold the powder fully through the bowl.
6. Take the pan off the heat. Spoon the maple hazel porridge into the warm bowl, scraping the pan clean with a small spatula.
7. Drizzle the 1 tablespoon of warm maple syrup across the surface in a slow circle.
8. Scatter the small handful of toasted crushed hazelnuts across for the autumn crunch finish.
9. Serve at once with a long spoon.
10. For a richer build: add a small swirl of double cream on top alongside the hazelnuts.
11. Stir the sachet through the oats off the heat at the end, boiling it in dulls the maple hazel aroma.

Recipe: https://teas.co.uk/recipes/coffee/maple hazel porridge/