In a saucepan over medium-high heat, combine 1/2 cup water, the coconut milk (or almond milk), the oats, vanilla bean, tea bags and a pinch of salt, bring to a simmer. Reduce the heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the oats are tender and creamy, about 20-30 minutes. Remove the tea bags and use a fork to squeeze them dry against the pan to release the steeped tea into the porridge. Remove the vanilla bean. Stir in the honey and add milk to reach your desired consistency.

While the oats are cooking, prepare the acai ripple. Add the berries, acai powder, maple syrup and 2 tablespoons water to a blender or high powered food processor. Blend until smooth.

Add the coconut milk and pistachios to a high powdered blender or food processor. Blend until completely smooth, about five minutes. Be sure to scrape the sides down if needed throughout blending.

Divide the warm porridge among two bowls. Add about a tablespoon of acai sauce to each bowl and swirl. You can also layer the porridge and acai sauce for a prettier presentation. Drizzle each bowl with the pistachio cream and top with berries + chopped pistachios. Drizzle with honey.