Chocolate-Chai Chia Seed Pudding
by Tea Master DANIELA CUBELIC
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 & very little sugar.
Chia is a nutrient-dense super food, good quality chocolate contains antioxidants, & cinnamon helps manage blood sugar. Put the ingredients together before bed, & it’s ready for you in the morning.
This recipe was inspired by & is adapted from a recipe by the blogger, Minimalist Baker. She uses almond milk in hers (which I also love, & which has many health benefits), but I recommend coconut milk instead, because of its many healthful properties & 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.
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Get inspired with more tips, techniques & recipes - watch & 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 & more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history & secrets for tea brewing.
CHOCOLATE-CHAI CHIA SEED PUDDING
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
DIRECTIONS
1. Bring water to a full rolling boil, & pour over the tea. Steep 10 minutes & 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 & salt in a mixing bowl. Stir & break up any clumpy bits of the cacao powder. Then add the coconut milk/tea mixture & maple syrup. Whisk thoroughly to mix. Taste it to see if you like the level of sweetness &/or if you need to add any more maple syrup.
4. Cover & place in fridge overnight or 3-5 hours until it develops a pudding-like texture.
TIPS
It’s the best & 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.