spiced chai millet porridge

serves 2, or makes 1 very large bowl for a very hungry person!
preparation time
5 minutes
cooking time
20 - 25 minutes


  • 1/4 cup millet, washed
  • 1 & 1/2 cups water
  • 1/4 cup almonds
  • 1 & 1/2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 6 cloves
  • 1/2 star anise
  • generous pinch of salt
  • 1 medjool date
  • // suggested servings //
  • 1 banana, sliced
  • 2 heaped teaspoons nut butter of choice
  • 4 teaspoons hempseeds, or seeds of choice
  • 2 teaspoons cacao nibs
  • drizzle of almond milk
  • 2 teaspoons maple syrup (optional)


*If you want to skip making the fresh almond milk you can simply use packaged almond milk and add spices with the milk directly to the porridge. Just ensure you use ground versions of the spices if doing the recipe this way. 

Begin by making your fresh-spiced almond milk. Place the almonds in the blender with the water, cinnamon, vanilla, star anise, cloves and salt and blend till well combined and creamy. You do not need to sieve the almond milk; the pulp will add extra creaminess and flavour.

Heat a saucepan to a medium heat and add in the well-rinsed millet followed by the fresh-spiced almond milk. Bring to the boil and then turn to a simmer, covering with the saucepan lid. Leave the porridge to simmer on a very low heat, stirring often as the millet takes up the milk. This will take around 20 - 25 minutes until the millet is softened.  If it becomes too thick for your liking add a little more water. 

Once the porridge is done pour the porridge into two serving bowls. Divide the toppings between the bowls evenly garnishing with the sliced banana, nut butter, hemp seeds, cacao nibs and finish with a drizzle of almond milk and maple syrup if desired. Enjoy while hot and steamy.