Ingredients
3 cups milk
1 cup water
4 earl grey tea bags
1 cup steel cut oats
1 12 tablespoons butter
2 tablespoons lemon zest
honey (To Taste)
Method
Sources
📖
Recipe1M+
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Milled whole oats — pancakes, muffins, cookies, porridge bread
Stainless mesh tea ball — steep loose leaf tea in any cup
Variable-temperature gooseneck — precision pour for coffee and tea
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Milled whole oats — pancakes, muffins, cookies, porridge bread
Stainless mesh tea ball — steep loose leaf tea in any cup
Variable-temperature gooseneck — precision pour for coffee and tea
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in a lrg saucepan, combine milk & water until simmering. remove from heat & add tea bags. allow to steep for 5-10 minutes. while the teabags are steeping, toast the oats. in a skillet set over low-heat, add 1 1/2 tbsp of butter. when butter stops foaming, add the oatmeal. stir until butter & oatmeal are well-combined. when oatmeal is toasted & smells rich & nutty, remove from heat. remove the tea bags from the saucepan. place on med-heat & return to a boil. add oatmeal to the saucepan. turn down to low-heat. sprinkle in lemon zest & sweeten with honey to taste. allow to cook until the oatmeal is thick & creamy. serve warm, topped w/fruit, nuts or more honey. thin w/milk as desired.