Newsflash! I haven’t been feeling very well lately. It’s winter, and I’ve been a bit sick and I still feel pretty crummy if I’m honest.
As always in this situation, I feel it must be a case of ‘cook, heal thy self’. So are you ready to get cozy?
This porridge is made with whole rolled oats, organic Almond Milk (the one I buy is slightly sweetened with agave), and just a pinch of salt. Super simple, but please understand that the salt is indispensable. The oats just taste oatier when that salt is in there.
To liven things up, I made a little jar of chai-spiced sugar for my morning (or anytime) porridge.
The chai sugar is very easy to make (as are most spiced sugars). Mine has vanilla, cinnamon, nutmeg, ginger and cardamom. I simply rub fresh vanilla seeds into the sugar with my fingers, and then stir the rest of the spices through.
Immediately your kitchen smells of rich Indian spices; a scent which always make me think of dusty wooden spice boxes, bustling markets, old school shipping routes, and books like Jules Verne’s Around the World in 80 Days.
This spiced sugar is not only delicious, but very useful to have in the kitchen. You can easily make what I like to call a ‘chai on the fly’ by steeping some black tea in milk, and then sweetening it with the chai sugar. It’s fantastic for tossing donuts in, of course (or perhaps churros?) and it’s also great to liven up a plain shortbread or other biscuit dough.
This porridge and spiced sugar combo is absolutely delicious, and felt like such a treat. What’s your favourite food to eat when you’re feeling under the weather?
- For the chai-spiced sugar:
- 1 cup caster sugar
- 1 vanilla bean
- 2 tsp cinnamon
- 2 tsp ginger
- ½ tsp nutmeg
- ½ tsp cardamom
- For the porridge:
- 1 cup oats
- 2½ cups almond milk
- ½ cup water
- pinch of salt
- To make the chai spiced sugar, place the caster sugar in a small bowl. Split the vanilla bean, and scrape out the seeds (don't waste the pod - use it to infuse some vodka for homemade vanilla).
- Rub the seeds into the sugar with your fingertips until they are well distributed, and no longer clumping together. Stir through the remaining spices.
- To make the porridge, place all the ingredients into a large saucepan and place over a low heat. Cook the oats gently, stirring often, until the oats have swelled to twice their size, and are creamy and soft (about 8-10 minutes).
- Divide the porridge between two bowls, and serve sprinkled with a few teaspoons of spiced sugar. Store the remaining sugar in an airtight jar. Feel better soon!