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Masala Chai and Ginger Porridge
This warm, spiced breakfast bowl features hearty bulgur wheat infused with aromatic masala chai and sweet ginger. The grains simmer directly in almond milk with tea bags, creating a rich and fragrant base without the need for complex spice blends. A touch of ghee adds a luxurious, creamy texture to the finished dish. It makes a comforting morning meal that feels special enough to serve as a cozy dessert. The nutty flavor of the wheat pairs beautifully with the sharp, warming bite of crystallized ginger.
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, bringing the mixture to a gentle simmer.
- 2Lower the heat, cover the pan, and cook for roughly 20 minutes. Stir the mixture occasionally until the bulgur becomes tender and creamy, adding a splash of extra milk or water if the pan looks too dry.
- 3Remove the tea bags from the pan. Press them against the side of the saucepan with a fork to extract the remaining liquid and flavor, then give the porridge a good stir.
- 4Spoon the warm porridge into bowls to serve.