This oatmeal tastes like creamy, fragrant chai.
, a column where we talk you through the process of preparing the dishes and drinks we can make with our eyes closed.
I should have realized I was destined for a career in food when I found the most interesting part of my fancy-pants D.C. internship to be concocting different flavors ofin the office kitchen. Each morning, instead of getting ahead of my li’l intern duties, I’d hastily put my belongings down and peep into the kitchen fatefully adjacent to my desk.
“How can I use ALL the things?” I asked myself, fanning the flames of the frugal fire that’s been slow-burning within me for as long as I can remember. I emptied the powdery contents of a blueberry oatmeal packet into one of the communal Ikea bowls and topped it with glugs of almond milk. The wide assortment of tea bags called out to me. And this might be where your average officegoer, you know, makes a cup of tea.
The outcome tasted glorious: It was fragrant, novel , and easy. Seven years later, I’ve perfected the method. I often make this version inspired by doodh patti chai, a traditional South Asian–style chai method in which the tea, spices, and milk boil together in a pot before getting strained into cups. Using this chai method as the foundation for my morning oatmeal seemed like a no-brainer, and the results were just as delicious as I’d expected.Start by infusing the milk.
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