Black Tea Infused Irish Porridge with Acai Berry Ripple + Pistachio Cream.
Ingredients
Porridge
- 1/2 cup steal cut oats (or use gluten free oats if needed)
- 1 1/2 cups coconut milk or almond milk (plus more if needed)
- 1 teaspoon vanilla bean (seeds removed or 1 vanilla)
- 2 black tea bags
- 2 tablespoons honey (or to taste)
- fresh berries (pistachios and honey, for topping)
Acai Berry Ripple
- 1 cup frozen or fresh berries (I used frozen black berries and Blueberries)
- 2 tablespoons Acai Powder*
- 1 tablespoon pure maple syrup or honey
Pistachio Cream
- 1/2-3/4 cup full-fat canned coconut milk
- 1/4 cup roasted (shelled pistachios)
Instructions
- 1
Porridge
- 2
In a saucepan over medium-high heat, combine 1/2 cup water, the coconut milk (or almond milk), the oats, vanilla bean, tea bags and a pinch of salt, bring to a simmer. Reduce the heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the oats are tender and creamy, about 20-30 minutes. Remove the tea bags and use a fork to squeeze them dry against the pan to release the steeped tea into the porridge. Remove the vanilla bean. Stir in the honey and add milk to reach your desired consistency.
30 min - 3
Acai Ripple
- 4
While the oats are cooking, prepare the acai ripple. Add the berries, acai powder, maple syrup and 2 tablespoons water to a blender or high powered food processor. Blend until smooth.
- 5
Pistachio Cream
- 6
Add the coconut milk and pistachios to a high powdered blender or food processor. Blend until completely smooth, about five minutes. Be sure to scrape the sides down if needed throughout blending.
- 7
To Serve
- 8
Divide the warm porridge among two bowls. Add about a tablespoon of acai sauce to each bowl and swirl. You can also layer the porridge and acai sauce for a prettier presentation. Drizzle each bowl with the pistachio cream and top with berries + chopped pistachios. Drizzle with honey.
Nutrition
Per serving (based on 2 servings)
