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Creamy Masala Chai and Ginger Porridge
Warm, nutty, and deeply spiced, this comforting breakfast bowl swaps standard oats for hearty bulgur wheat. You'll simmer the grains directly in almond milk with masala chai tea bags, creating a rich, fragrant base without measuring out complex spice blends. A touch of ghee adds a luxurious, creamy texture that makes the whole dish feel incredibly indulgent. The wheat's natural earthiness pairs beautifully with the sharp, sweet bite of crystallized ginger. It's a cozy morning meal that easily doubles as a satisfying dessert.
Equipment
- Saucepan
- Stovetop
Ingredients
- 200g bulgur wheat
- 1 litre almond milk
- 2 tablespoons ghee
- 2 tablespoons crystallised ginger, finely chopped
- 4 masala chai tea bags
Instructions
- 1Set a large lidded saucepan over medium heat. Combine the bulgur wheat, almond milk, ghee, chopped crystallized ginger, masala chai tea bags, and a pinch of salt in the pan. Bring the mixture to a gentle simmer, stirring well so the grains don't stick to the bottom.
- 2Lower the heat, cover the pan, and cook for roughly 20 minutes. Stir the mixture occasionally until the bulgur becomes tender and creamy. Add a splash of extra milk or water if the pan looks too dry.
- 3Remove the tea bags from the pan, pressing them against the side with a fork to extract the remaining liquid and flavor. Stir the porridge well, then divide it into bowls.
Notes
- Garnish: Top the finished bowls with crushed pistachios, toasted flaked almonds, and fresh berries.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The bulgur will absorb liquid as it sits, so you'll need to add a splash of milk when reheating.
- Swap: If you don't have ghee, substitute with coconut oil or unsalted butter for a similarly rich texture.
Recipe Details
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