If you love tea, then you are going to love this filling little treat! Earl gray tea has always been my favorite, it's was my go-to long before I started drinking coffee and the smell of bergamot will always have a special place in my heart. 

Chia seeds are full of fiber and healthy fat. I don't eat them in this volume often but I find myself fully satisfied when I do. Among other benefits, they really aid in digestion.

I was blown away by how flavorful and delicious the tea was in this recipe - I could not get enough...and I'm sure the caffiene boost helped! I certainly want to find more creative ways to incorporate my favorite tea blends into cooking. I find that not everyone loves chia pudding but if you are looking for a creative rendition, take it from a tea lover ... this recipe is for you!

Serves: 2 • Prep time: 1-2 hours or overnight

  • 1.5 cups plant milk (I used coconut almond blend)
  • 1 earl gray tea bag - any black tea you love will do
  • 1-2 tbsp maple syrup, to taste
  • 1/4 cup chia seeds

1. Warm the milk in a saucepan over medium heat and bring to a simmer.

2. Once you're there, remove the milk from the heat, add the tea bag and cover with a lid and allow the tea to steep and the milk to come to room temperature.

3. Once cool, remove the tea bag ringing out excess moisture. Stir in the maple syrup and pour into a jar with the chia seeds - seal the jar and shake until the seeds are fully distributed. 

4. Store the jar in the fridge for 1-2 hours or overnight to set up. You can add more milk if you prefer a thinner consistency.

5. Serve in the jar or in a tea cup with fruit, and a garnish of black tea leaves - so good!




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