Cape Chai Porridge
Cape Chai porridge with Dragonfly chai infused whole milk, rolled oats, brown sugar, dried apricots and toasted flaked almonds.
A warm, spiced porridge for the colder mornings, where the chai flavour comes from the milk itself rather than a sprinkle on top. You steep a bag of Dragonfly Organic Cape Chai Rooibos in the warm milk first, so cinnamon, cardamom, ginger and clove cook right through the oats as they soften.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Cape Chai Porridge recipe. Canonical: https://teas.co.uk/recipes/Rooibos/cape chai porridge/
Once the milk is infused, it is porridge as usual: oats stirred in and cooked gently, a little brown sugar for a caramel note, then finished in the bowl with honey, nutmeg, dried apricots and toasted almonds. It is caffeine free, so it is a gentle way to bring a bit of warmth and spice to breakfast.
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
- 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.
- 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.
- 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.
- 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.
- Add the oats and the pinch of salt to the spiced milk and set the pan back over a medium low heat.
- Stir steadily for four to five minutes until the oats swell and absorb most of the milk, to whatever thickness you like.
- Stir in the brown sugar in the last minute, for a deeper caramel note that suits the spice.
- Spoon into a warm bowl.
- Drizzle honey over the top, grate over a little nutmeg, and scatter the dried apricots and toasted almonds across.
- Eat straight away, with a cup of Cape Chai brewed alongside if you fancy.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Cape Chai Rooibos, 40 Tea Bags 80g
Made this? Rate it.
Sign in to rate +5 to 25 reward points · sign-in required
Got something to add? Logged-in customers can submit additions to the Tea Wiki, admin-approved, your name on the byline, plus reward points.
Sign in to contribute
