Chai-Raspberry Chia Seed Pudding
Pudding for breakfast? Better believe it!! Chia is a tiny but powerful seed that’s loaded with antioxidants, fiber, and healthful fats. Aztec warriors used to eat it before a battle—so surely it’s a good choice to arm yourself for a Monday morning meeting. This recipe is best made the night before, which will give you an extra few minutes of shut-eye. Enjoy a little caffeine kick from the chai tea—or swap in your favorite non-caffeinated option!
- 2.5 cup unsweetened coconut or almond milk, “lite” if preferred
- 2 chai tea bags (I like Zhena’s Gypsy Fair Trade Organic Coconut Chai)
- 4 Tbsp pure maple syrup plus more for serving
- 0.5 cup chia seeds
- 0.5 tsp ground cardamom
- 0.5 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 0.5 cup unsweetened shredded coconut
- 1 cup fresh raspberries
- In a small saucepan over medium-low heat, heat the coconut milk to scalding, being careful not to boil; there will be a thin skin on the sides of the pan when you swirl it. Remove from the heat, add the tea bags, and steep, covered, for 5 minutes to infuse their flavor. Set the pan aside and cool milk to room temperature. When cool, remove tea bags and add the infused milk, syrup, chia, cardamom, cinnamon, and vanilla to an airtight glass container or jar. Shake vigorously for 30 seconds. Refrigerate the mixture for 4 hours or overnight, swirling, stirring, or shaking every 30 minutes for the first few hours, until the chia starts to form a gel.
- Place the coconut in a small skillet and toast it over low heat, gently shaking the pan until the coconut is golden brown and crispy, about 6 minutes.
- Puree ½ cup of the raspberries in a blender to form a liquid. Stir it into the chia pudding just before serving. Top each portion with a few whole raspberries, a sprinkle of toasted shredded coconut, and a drizzle of extra syrup.
Recipe Credit: from the book Relish by Daphne Oz
Photo Credit: Ellen Silverman