Maple Hazel Porridge
Creamy porridge cooked in milk with a Maple Hazel Latte sachet folded through, topped with maple syrup and toasted hazelnuts.
A warming autumn breakfast: a bowl of creamy porridge with a Maple Hazel Latte sachet stirred through, so it carries a gentle Coffee-and maple flavour. Cook the oats properly in milk for a rich, thick bowl, then fold the sachet in at the end.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Maple Hazel Porridge recipe. Canonical: https://teas.co.uk/recipes/coffee/maple hazel porridge/
A drizzle of maple syrup and a handful of toasted hazelnuts on top finish it. Serves one.
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
- 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.
- 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.
- After six minutes the porridge should be a thick creamy oat porridge consistency that coats the back of the wooden spoon.
- 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.
- Take the pan off the heat. Spoon the maple hazel porridge into the warm bowl, scraping the pan clean with a small spatula.
- Drizzle the 1 tablespoon of warm maple syrup across the surface in a slow circle.
- Scatter the small handful of toasted crushed hazelnuts across for the autumn crunch finish.
- Serve at once with a long spoon.
- For a richer build: add a small swirl of double cream on top alongside the hazelnuts.
- Stir the sachet through the oats off the heat at the end, boiling it in dulls the maple hazel aroma.
Want the background, not just the brew?
Brewed with: Costa Maple Hazel Latte, 5 Sachets 85g
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