If you do follow me (clearly you are reading this, so we have some sort of relationship), you will know that I am a bit of a sweet tooth. This recipe idea came from a menu in Bali at the St. Regis brunch that I didn't get to this past trip due to being ill. But my kids had the Creme Brulee porridge and raved about it. I immediately stored the idea away for future reference and here it is. PLUS some. We LOVED this porridge. The Prana Chai addition is next level in flavour and although it is officially breakfast, it is yummy enough for dessert. In winter it will be stunning!
So I hope you try it...give me a good review and keep on chai-ing!
We have loads of traditional and non traditional porridge recipes on this site, did you know?
Time to enjoy a cosy, heart warming breakfast again;
Buckwheat Porridge with Brew Choc and Peanut Butter
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Need
- 400 Grams milk of choice
- 100 Grams Prana Chai mix BUY
- 200 Grams water
- 1 Teaspoon ground cinnamon
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 160 Grams rolled oats
- 4 Tablespoons raw caster sugar for brûlée BUY
Do
- 1
Place milk, chai and water into Thermomix bowl. Heat 6 min/70°C/reverse/speed 1. Allow to infuse for 20 minutes. Strain, discard solids.
- 2
Pour strained chai milk into a medium saucepan and add remaining ingredients (except sugar) and stir to combine.
- 3
Heat slowly over a low-medium heat until simmering. Continue simmering for 10-15 minutes, until thickened, stirring regularly.
- 4
Pour porridge into 4 bowls and try and smooth the surface as much as you can. Sprinkle sugar on top and brûlée with a blow torch. Allow sugar to set before serving.
