Friday night is taco night. Always has been, always will be.
But what if you had major discipline issues at work that involved poo, yes poo? I won’t go into details.
And what if your car keeps randomly dying on hills?
And what if your son is frequently in tears because he wants to put on his jammy pants by himself and it’s really hard, but he doesn’t want any help, thankyouverymuch. I repeat, do not help him.
If all those things happened to you on the same day, you wouldn’t care whether it was Taco Night or not, you’d want something warm and comforting for dinner.
Millet is new to me. Also, in typing this post, it was constantly auto-corrected to “mullet”. Side note: I had a mullet in 2nd grade. I have pictures to prove it. This mullet information is brand new to Matty B. Good thing I gave him cute babies – now he’s stuck with me.
Chai tea is not new to me. The concept of cooking grains in it, however, is an honest to goodness original idea.
P.S. There are no original ideas, but I promise I didn’t steal this concept from anyone. I also promise to never horrify you with the mullet pictures.
I mashed up a super ripe banana and added that for a little more sweetness, along with some coconut milk and cinnamon.
And this might be the end-all-cure-all to a frustrating day. Warm, spicy, and slightly sweet, it has a satisfying “bite” that you don’t get with rolled oats. That’s the mullet…
Banana Chai Millet
1/2 cup millet
1 cup water
1 cup chai latte concentrate
1/2 cup coconut milk (not canned)
1 ripe banana, smashed with a fork
Cinnamon, to taste
Bring water and chai to a boil in a medium saucepan. Add millet, cover and lower heat. Cook for 15 minutes. Add mashed banana and coconut milk. Recover, cook for an additional 20 minutes, stirring every 5. Serve with a sprinkle of cinnamon.
(The package of millet suggested a cooking time of 20 minutes, but it wasn’t even close to done after 20 on my stove.)