Caribbean-Inspired Spiced Breakfast Porridge
Susan Sisarran
Ingredients
3 cups water
3 cups whole milk (or non-dairy milk of choice)
1.5 cups of quick-cooking oats
6-8 Pemba Cloves
1-2 peeled layers of Pani Miris Cinnamon Quills
1/8 tsp ground Caribbean Bay Leaf
1 tsp Royal Cinnamon
1 tsp Grenada Gold Nutmeg, grated
1/8 tsp Robusta Black Peppercorns, ground
1/8 tsp salt
Buffalo Ginger Date Sugar or honey to taste
Directions
Place the cloves, cinnamon quill and peppercorns in a sachet or tea bag.
Bring the water and spices to a boil, then lower the heat and simmer for 15-20 minutes, infusing the water with flavor.
Add the milk to the water and spices and bring it to a boil.
Add the oatmeal and cook on low until creamy (for a thinner, more drinkable porridge, use just 1 cup of oatmeal).
Sweeten the porridge with ginger date sugar or honey to taste.