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Black Tea Oatmeal with Acai Swirl & Pistachio - irish porridge - Discover this ultimate Irish Porridge recipe! Infused with black tea, swirled with acai, and to

Black Tea Oatmeal with Acai Swirl & Pistachio

This Irish porridge recipe elevates your breakfast to a gourmet experience. Infused with the subtle notes of black tea and complemented by a vibrant acai berry ripple and a rich pistachio cream, it's a nourishing and decadent way to start your day. The combination of hearty steel-cut oats and exotic flavors makes this Irish porridge a standout dish, perfect for a leisurely weekend brunch or a special weekday treat.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 1/2 cup steel cut oats
  • 1 1/2 cups coconut milk or almond milk
  • 1 teaspoon vanilla bean (seeds removed or 1 vanilla)
  • 2 black tea bags
  • 2 tablespoons honey
  • fresh berries for topping
  • 1 cup frozen or fresh berries
  • 2 tablespoons Acai Powder
  • 1 tablespoon pure maple syrup or honey
  • 1/2-3 /4 cup full-fat canned coconut milk

Method
 

  1. Porridge: In a saucepan, combine 1/2 cup water, coconut milk (or almond milk), steel cut oats, vanilla bean seeds, and black tea bags. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and cook until oats are tender and creamy (20-30 minutes), stirring occasionally.
  2. Steep Tea: Remove tea bags, squeezing them against the pan to release steeped tea into the porridge. Discard tea bags. Remove vanilla bean pod.
  3. Sweeten & Adjust: Stir in honey. Add more milk if needed to reach desired creamy consistency.
  4. Acai Ripple: While oats cook, blend frozen berries, acai powder, maple syrup, and 2 tablespoons of water until smooth.
  5. Pistachio Cream: Blend full-fat canned coconut milk and pistachios until completely smooth (about 5 minutes), scraping down sides as needed.
  6. Assemble: Divide warm porridge into two bowls. Swirl in the acai sauce. Drizzle generously with pistachio cream and top with fresh berries, chopped pistachios, and a final drizzle of honey.

Notes

- Use high-quality black tea for the best infusion.
- Ensure your pistachios are raw and unsalted for the cream.
- Adjust sweetness to your preference with honey or maple syrup.
- For a thicker ripple, use less liquid when blending.