Craving indulgence? Enjoy this tea-steeped chia dish for breakfast, as a snack or as a dessert...it just so happens that this treat has protein, antioxidants, lots of goodness and very little sugar.
Chia is a nutrient-dense super food, good quality chocolate contains antioxidants, and cinnamon helps manage blood sugar. Put the ingredients together before bed, and it’s ready for you in the morning.
This recipe was inspired by and is adapted from a recipe by the blogger, Minimalist Baker. She uses almond milk in hers (which I also love, and which has many health benefits), but I recommend coconut milk instead, because of its many healthful properties and creamy taste when combined with chai. I infuse the coconut milk with chai tea. Fruity teas also work well in this recipe – try Sour Cherry or Berry Victoria Teas in this recipe as well.
Use caffeine-free chai if you’re avoiding caffeine or making this recipe for kids. Use a chai with black tea for some caffeine if you need a lift in the morning. Black tea contains less caffeine than coffee, and releases more slowly into your system, making it easier on the body overall.
Get inspired with more tips, techniques and recipes - watch and learn directly from Tea Master Daniela Cubelic in this captivating video series.
Learn how to make chai tea soup, tea hot chocolates, mulled cider teas, tea infused oatmeal, ice cream tea floats, tea lemonades, iced teas and more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history and secrets for tea brewing.
CHOCOLATE-CHAI CHIA SEED PUDDING
by Daniela Cubelic | Tea Master + Founder, SILK ROAD
INGREDIENTS (serves 4)
1 1/4 cup Coconut Milk
1/2 cup Water
1 tbsp Silk Road Chai (black tea chai) or Herbal Chai (caffeine free chai)
1 tsp Cinnamon Powder
1/3 cup Chia Seeds
1/4 cup good quality Cacao or Unsweetened Cocoa Powder
2 to 3 tbsp Maple Syrup
1/4 tsp Sea Salt
Optional: Dollop of Coconut Cream as a garnish
1. Bring water to a full rolling boil, and pour over the tea. Steep 10 minutes and strain.
2. Combine with refrigerated coconut milk. Ensure the liquid is at room temperature or cooler before combining with chia – it shouldn’t be warm or hot, or it may negatively affect the texture of the chia. By refrigerating the coconut milk in advance, it helps cool the tea down instantly, but if it’s still too warm, refrigerate until it is the right temp.
3. Place cinnamon powder, chia seeds, cacao and salt in a mixing bowl. Stir and break up any clumpy bits of the cacao powder. Then add the coconut milk/tea mixture and maple syrup. Whisk thoroughly to mix. Taste it to see if you like the level of sweetness and/or if you need to add any more maple syrup.
4. Cover and place in fridge overnight or 3-5 hours until it develops a pudding-like texture.
It’s the best and most antioxidant rich when fresh – try to eat it within 2 days (which won’t be difficult because it’s really tasty!). Enjoy on its own, with coconut cream, fresh berries in season, bananas or other fruit.