Coffee Choch Porridge
My new Coffee Machine!
I am a real coffee lover, some might even call me a coffee snob. I just love coffee. However, I can also easily go a day without coffee, I just love the taste. Which is also why I usually only get coffee at speciality coffee shops and I would never spend a cent on a coffee at my university canteen. Unless I am incredibly tired or during exam season, that’s a whole other story. Furthermore, I also rarely drink my coffee at home, which is mainly due to the fact that until a few days ago I didn’t own a coffee machine.
I’ve finally got my very own coffee machine.
However, I recently got sent the new Tchibo fully automated coffee machine, which I am super happy about. Ever since I am finally able to have coffee at home. Nevertheless, I still sometimes go out for coffee as I just love sipping on oat milk cappuccinos while people-watching in my favourite coffee shop. My daily morning coffee, however, is now usually being enjoyed at home and early morning walks to my favourite coffee window (all Zurich people probably know what I am talking about…) are hopefully becoming a rarity.
Fairtrade beans and three types of coffee.
The Tchibo fully automated coffee machine comes at 350 Swiss francs (269€) which is quite affordable for a coffee machine. Hence this is also perfect for students, like myself. Coffee machines can be fairly pricey, which is also why most students won’t have one at home. The Tchibo fully automated coffee machine is able to make espresso, americaos and long blacks within seconds and of course I only use fairtrade coffee beans, which are also available at Tchibo.
Coffee can of course also be integrated into recipes, which is what I want to share today. I decided to pour a shot of espresso to my porridge and I ended up having this incredibly delicious chocolate coffee porridge which I topped with dried apricot, pecans and some choc buttons as well as a drizzle of almond butter.
Coffee Choc Porridge
Coffee Choc Porridge
Coffee Choc Porridge
- Porridge:
- 50g oats
- • 1 Espresso
- • 200ml water
- • 100ml oatmilk
- • 1 dried apricot, chopped
- • 1 tbs cacao powder
- • 1 dash of salt
- Toppings:
- Pecans, choch buttons, 1 dried apricots, Hafermilch, almond butter
- Add all of the ingredients into a small pan. Let the mixture come to a boil. Cook on low for ten minutes.
- Pour porridge into a bowl, finish off with a dash of oatmilk, chopped pecans, apricot and some choc buttons. Finally drizzle with almond butter.
Kaffee Schokoladen Porridge
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