By Alice Hart
Almond milk has such a delicate, pure sweetness that it makes a beautiful porridge. I favour this raw, but on cold days hot porridge is really the only option, so heat it through gently. You can, of course, make porridge with other milks in place of the almond milk.
If you can, soak the oats and cinnamon in half the almond milk the night before and keep in the refrigerator overnight. The oats will soften beautifully, enough to be eaten just as they are with the chopped dates, flaked almonds and
To cook the porridge, transfer the oat