Dirty Chai Latte Oatmeal Porridge

Oatmeal in a blue bowl with two spoons on a brown wood table.

5 from 2 votes

Dirty Chai Latte Oatmeal Porridge

Start chilly mornings right with a cozy bowl of Dirty Chai Latte Oatmeal Porridge--- This inviting blend of thick-cut rolled oats, fresh coffee, vanilla + a medley of comforting chai spices not only warms you up but also gives you that extra morning boost you need. It’s the perfect way to embrace the day ahead!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Keyword: breakfast, brunch, chai, coffee, dairy-free, dirty chai, easy, espresso, oatmeal, Porridge, sweet, vegan, vegetarian

Servings: servings

Calories: 661kcal

Author: Shanika

Ingredients

CHAI TEA:

1 cup filtered water
2-3 black tea bags, premium
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon ground cardamom
Pinch of black pepper
Pinch of ground cloves

OATMEAL:

1 cup thick-cut Rolled oats, organic
3 cups Almond milk (You can use water or your fave plant-based milk instead!)
1 cup sweetened condensed milk
2 ounces freshly-brewed espresso or coffee
¼ cup organic brown sugar
1 teaspoon vanilla extract
1 cup chai tea

TOPPINGS:

Granola
Rolled oats
Cinnamon sticks
Star anise
Toasted nuts (See Notes)

US Customary - Metric

Instructions

TO MAKE THE CHAI TEA:

In a medium saucepan on medium-high heat, add the water and bring to a boil for 1-2 minutes. Add the tea bags and let it boil for another 1-2 minutes. Remove from heat and let everything steep for 5-6 minutes.
Once fully steeped, remove tea bags and whisk in cinnamon, nutmeg, ground ginger, allspice, cardamom, ground cloves, and black pepper until dissolved and combined. Let cool completely.

TO MAKE THE OATMEAL:

Add oats and Almond milk to a medium saucepan over medium-high heat, stirring until everything is combined. Bring to a boil, then reduce heat to low so that everything simmers for 8-10 minutes, stirring occasionally. At the halfway mark, stir in the condensed milk. Continue to simmer.
Once done, oats should thicken and become swollen + fluffy and creamy with half the liquid still remaining. Stir in the brown sugar, vanilla, and freshly-brewed coffee and let it simmer for an additional 2-3 minutes before removing it from heat.
To serve, portion oatmeal into serving bowl(s) and top with toasted nuts, rolled oats, cinnamon sticks, star anise, and/or granola, if desired.
Bon Appetit!

Notes

STORAGE: Can be stored in the refrigerator (once fully colled) for up to 5 days. Perfect for meal prep for the week!
OVERNIGHT OPTION: Simply add all oatmeal ingredients (substituting the brown sugar with maple syrup) to a bowl and mix together until combined. Tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours). Once ready to serve, top overnight oats with toppings and enjoy.
TOASTED NUTS: Add chopped walnuts/pecans/almonds, etc. to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for plant-based milk when using store-bought is Ripple. However, you can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, potato milk, quinoa milk, etc.
TEA BAG: You can also use a chai tea bag blend instead if preferred.

Nutrition