I never thought I would write a porridge recipe using tea. Rooibos tea.
During the past few months (let’s be honest, years really… ;)), I have been experimenting a lot with my porridge recipes. One night, whilst sipping on a hot, steaming rooibos & mango tea my boyfriend had just bought, the idea struck me. I found the tea delicious absolutely, so I thought: “Wouldn’t it be great if I could create a porridge which tastes like this tea?”
And so I tried. The mornings following this light bulb moment were full of experimenting; how much tea to use to create a strong rooibos tea flavour? Although every time I let my tea steep very strongly, somehow this flavour didn’t come back in the porridge, only very lightly. This very much to my disappointment.
In the end I did not achieve a very strong tasting rooibos porridge, but I still like the very subtle taste of it in this recipe, especially when combining it with roasted hazelnuts and a roasted nut butter. However, I did find a little trick to bring out the rooibos flavour as much as possible: add in a squeeze of lemon & a tablespoon of honey or maple syrup! These really help bring out all of the flavours of the tea. So do not skip, these are very essential components of this recipe!
• 1 cup/90 grams of oats
• 20 grams of good quality rooibos tea (I used a honeybush mango & lemon rooibos from Simon & Levelt)
• 250 ml of almond milk
• 350 ml of water
• Squeeze of lemon
• Pinch of sea salt
• 1 tablespoon of local honey or maple syrup
• Local honey or maple syrup
• Another squeeze of lemon, to taste
• Splash of nut milk
• A handful of hazelnuts, dry roasted in a pan
• 2 tablespoons of any kind of nut butter (hazelnut recommended ;))
Bring the water to a boil. In a large cup, let the rooibos tea steep in the water for about 20 – 30 minutes, until you have a very strongly brewed tea*. In the meantime you can roast your hazelnuts in a dry pan, if you haven’t already.
In a small saucepan, add the oats, rooibos tea, plant milk, lemon juice, honey/maple syrup and sea salt. Bring to a boil on a medium to low heat, and let simmer until the mixture thickens (+/- 5 minutes)
Divide the porridge over two bowls. Add all of the toppings. Serve with a big cup of rooibos tea, for an extra delicious rooibos experience ;).
* Tip: Sometimes I brew the rooibos tea in the evening before I go to bed, and let it steep overnight. This way it is ready to use straight away in the morning!
© Feia Lydia Photography