Chai-Infused Semolina Porridge

Chai-infused semolina porridge is the perfect breakfast for a cold morning. It’s warm and creamy, and the aromatic spices take the dish to the next level of decadence.

Best of all, it only takes a few minutes to whip up before work in the morning!

When I was little, my mum would often make me semolina porridge for breakfast. I’d cover it with chocolate buttons and then melt them in the microwave – so gooey and chocolatey! This recipe is my adult version, made with non-dairy milk and infused with vanilla bean and masala chai.

My husband says chai-infused semolina porridge is so comforting that it reminds him of warm apple pie (cue the scene from American Pie 🤣).

I use Chai Addict Masala Chai concentrate for my porridge because I love the balance of flavours and spice it brings. Plus, the convenience of adding it in as a ready-to-pour concentrate without any steeping necessary is a bonus. If you don’t have masala chai concentrate, you can substitute it for tea bags, leaves, or wet chai.

(Disclaimer: Chloe, who creates Chai Addict, is a good friend of mine.)

Chai-infused semolina porridge in a black stone bowl, served with granola, strawberries, and shredded coconut
Chai-Infused Semolina Porridge
Chai-infused semolina porridge in a black stone bowl, served with granola, strawberries, and shredded coconut
Chai-Infused Semolina Porridge

Chai-Infused Semolina Porridge

Cook

Total

Yield 2 bowls

Ingredients

  • ⅔ cup semolina
  • 3 cups non dairy milk
  • 45 mL (1.5 fl oz) Chai Harder or Chai Addict masala chai concentrate (see recipe notes for alternatives)
  • 1 tsp vanilla bean paste, or vanilla extract
  • 1 Tbsp maple syrup, plus extra to serve

Instructions

  1. In a medium saucepan, add all the ingredients and whisk to combine.
  2. Place the saucepan over medium heat and bring to the boil, whisking occasionally.
  3. When it begins to boil, reduce heat to low and simmer. Whisk the ingredients regularly to avoid lumps, and continue to simmer until it becomes thick and has a porridge-like consistency (approximately 3 minutes).
  4. Remove from the heat and drizzle with a little maple syrup. Serve with your favourite toppings such as fresh berries, pears, figs, shredded coconut, granola, seeds, or coconut yoghurt.

Notes

  • Chai Addict and Chai Harder masala chai concentrate can be purchased online or at selected stores and cafes around Victoria and New South Wales, Australia. Use Chai Harder if you like extra spice and heat in your chai or Chai Addict original blend for a milder flavour.
  • If you don't have masala chai concentrate, add 4 chai tea bags, chai tea leaves, or wet chai to the milk and heat until just before it begins to simmer. Once hot remove from the heat and allow the tea to steep or infuse for 5 minutes. Remove the tea bags or strain out the leaves, and then follow the recipe from step 1.

Courses Breakfast

Cuisine Breakfast

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