This morning I had a beer for breakfast. That's right, a crisp Belgian wheat went straight into my hot cereal. Typically my experimentation with porridge cooking liquids involves swapping one type of milk for another. But Green Kitchen Stories' recipe for Rye, Rhubarb & Beer Porridge inspired a booze-driven approach (homage to the Danish øllebrød, a humble breakfast made of bread scraps and beer). In my version, nutty kamut flakes get deliciously inebriated with Blue Moon, lemon zest complements the beer's citrusy flavor, and honey balances it all with a touch of sweetness. Top with vanilla yogurt, fresh blueberries, and a drizzle of maple syrup, and you'll almost forget you spiked your breakfast.
ROLLED KAMUT, HONEY & BEER PORRIDGE
2 cups rolled kamut flakes
3 cups water
1 1/2 cup Belgian wheat beer, or water
Zest of 1 lemon (about 1 Tbsp)
1 tsp vanilla extract
2 Tbsp honey
Blueberries, for serving
Vanilla yogurt, for serving
Maple syrup, for drizzling
Combine kamut, water, beer, lemon zest and vanilla in a medium pot and bring slowly to a boil. Lower the heat and simmer for 5 to 10 minutes, stirring occasionally, until the kamut is tender and swollen. (Most of the liquid should be absorbed). Stir in 2 Tbsp honey and remove from heat. To serve, top with blueberries, vanilla yogurt, and a drizzle of maple syrup.