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Masala chai and ginger porridge
Serves 2-4 Starters and mains
Ingredients
- 200g bulgur wheat
- 1 litre almond milk
- 2tbsp ghee
- 2tbsp crystallised ginger, finely chopped
- 4 masala chai tea bags
To serve
- crushed pistachios
- flaked almonds, toasted
- fresh berries
Method
Place a large saucepan with a lid over a medium heat. Add the bulgur wheat, almond milk, ghee, crystallised ginger, tea bags and a pinch of salt and bring to a gentle simmer. Reduce the heat, cover and cook for around 20 minutes, stirring occasionally, until the grains are tender and creamy. Top up with additional milk or water during cooking, if needed.
Lift out the tea bags and use a fork to squeeze them against the side of the pan to release all their flavour. Stir the porridge.
Divide the porridge between 2-4 bowls and serve topped with crushed pistachios, toasted flaked almonds and fresh berries.
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