Tea Pairings: London Fog Porridge
Pair with more Earl Grey or a pot of lighter citrus tisane

Recipe by Katherine Hysmith
Photos by Briana Moore

Ingredients (makes 2 servings)

1 cup steel cut oats
4 cups water
2 tbsp. (or two tea bags) strong Earl Grey tea, in a strainer or mesh bag
Half of a vanilla bean, split and seeds scraped
Toppings: brown sugar, cream, and orange zest


Combine oats, water, and tea in a medium-sized saucepan, bring to a boil, then simmer for 15 to 20 minutes until the water is mostly soaked up and the oats are tender. Discard tea and stir in vanilla bean seeds. Divide oats between two bowls. Stir in brown sugar and top with cream to taste. Sprinkle on orange zest and serve.