Cape Chai Porridge

teas.co.uk · 15 min · Serves 1

You'll need

• 1 Dragonfly Organic Cape Chai Rooibos pyramid bag
• 250ml whole milk
• 50g rolled porridge oats (not instant; the larger flake holds the texture)
• A small pinch of fine sea salt
• 1 tbsp soft light brown sugar or muscovado sugar
• 1 tsp acacia honey or raw blossom honey, to drizzle
• A small grating of fresh whole nutmeg, to finish
• 2 dried apricots, finely chopped, OR 1 tbsp raisins, to scatter
• 1 tbsp pan toasted flaked almonds, for texture

Method

1. Warm the milk in a small heavy based pan over a medium low heat to about 80C, steaming with the first fine bubbles at the edge but not simmering.
2. Take it off the heat, drop in the Cape Chai bag, cover and infuse for eight minutes, long enough for the spices to come through into the milk.
3. While it infuses, toast the flaked almonds in a small dry frying pan over a medium heat for a couple of minutes, shaking often, until golden, then tip onto a cold plate.
4. Lift out the bag, pressing it against the side of the pan, and discard. The milk should be a pale tan pink and smell clearly of the spices.
5. Add the oats and the pinch of salt to the spiced milk and set the pan back over a medium low heat.
6. Stir steadily for four to five minutes until the oats swell and absorb most of the milk, to whatever thickness you like.
7. Stir in the brown sugar in the last minute, for a deeper caramel note that suits the spice.
8. Spoon into a warm bowl.
9. Drizzle honey over the top, grate over a little nutmeg, and scatter the dried apricots and toasted almonds across.
10. Eat straight away, with a cup of Cape Chai brewed alongside if you fancy.

Recipe: https://teas.co.uk/recipes/rooibos/cape chai porridge/