This recipe for Spice-Poached Fish and Cous Cous Salad is a fantastic fusion of Australia meets the Middle East. By adding the fresh, zesty flavours
As winter draws closer, my Chai-Spiced Porridge is one of my favorite warming, wholesome breakfasts to set me and my stomach up for the day. The invigorating spices in our People’s Chai wake my digestive system and metabolism up while the warming, sweet scents wafting through the house make a beautiful start to the day. I also find oats an excellent breakfast option as they’re low-GI goodness is slow-burning so keeps me nice and full until lunch rolls around. In this recipe, I use cows milk however any plant-based alternative will do as well.
This recipe is the perfect way to kick your day off and enjoy a little guilt-free, sugar-free indulgence!
Spices used in this recipe
Place the milk and chai spices in a saucepan on a low heat and gently bring to a simmer and brew for 2 mins (the longer you brew, the stronger the chai flavour will be). Once your milk has turned a caramel colour and the spices become fragrant, remove from the heat and strain the milk.
Return the spiced milk to the saucepan on a low-medium heat again and add the oats, stirring until the oats soften and become a thick creamy porridge mixture.
Decant the porridge into a bowl and top with our favorite chai sprinkles or some honey. Enjoy!