- 1 ltr almond milk
- A thumb of ginger
- A thumb of turmeric
- 8 cloves
- 1 cinnamon stick
- 8 cardamom pods
- 2 x 40g honey
- 150g quinoa
- 25g raisins
- 2 apples
- 2 pears
- 1.
Start by making the golden chai: pour the almond milk into a pan. Peel and grate in the ginger and turmeric. Add 8 cloves and the cinnamon stick. Lightly crush 8 cardamom pods to just open them up a little. Add them to the pan with 1 pot of honey.
- 2.
Cover, bring to the boil, then turn the heat down and simmer for 5 mins to mingle the flavours. Strain the golden chai through a sieve into a jug.
- 3.
Tip the quinoa into a sieve and rinse under cold water for 1-2 mins. Tip into a pan. Add the raisins. Grate in the apples and pears, discarding the cores.
- 4.
Pour in 500ml of the golden chai. Bring to the boil, then turn the heat down, cover and gently simmer for 12-15 mins till the quinoa is tender and has absorbed all the chai. Ladle the porridge into warm bowls and drizzle over the remaining honey to serve.
- Tip
How to store the chai
At the end of step 2, let the golden chai cool, then strain it into a tub through a sieve to catch the spices and store in the fridge for up to three days. - Tip
More ways to use your golden chai
• Add a shot of espresso to each mug of golden chai to make golden chai lattes. • Try this twist on a traditional rice pudding: simmer 50g basmati or pudding rice with 500ml strained golden chai, a few tbsp sugar and a knob of butter till the rice swells, then tip into a dish and bake in a low oven till thick. • Melt a few squares of dark chocolate in the pan of golden chai to make a spicy hot chocolate.