Thai Tea Chia Pudding

Thai Tea Chia Pudding

Yield: 2 servings

Time: about 10 minutes prep + overnight chill time

INGREDIENTS

Thai Tea Chia Pudding

• 1/2 cup Garden Of Life RAW Organics Chia Seeds

• 4 thai tea bags

• 2 cups of almond milk or coconut milk

• 1/3 cup maple syrup

• 1/2 tablespoon vanilla extract

• 1/4 teaspoon of salt

Coconut Whipped Cream

• 1 (15-ounce) can of coconut cream

• 1 tablespoon maple syrup

• 1 teaspoon vanilla extract (or vanilla bean paste)

• 1/4 teaspoon of salt

• lime zest, to garnish

• black sesame seeds, to garnish

• nutmeg, to garnish

DIRECTIONS

1. In a pot, bring the milk to a boil, then remove from heat. Add your Thai tea bags and let steep for 10 minutes. Before removing the tea bags, squeeze each bag for peak flavor extraction.

2. Whisk in the maple syrup, vanilla extract, and cinnamon. Pour into a container, then whisk in the chia seeds until combined.

3. Cover and refrigerate overnight the chia pudding overnight. If you’re also planning on making the coconut whipped topping, chill the can of coconut cream overnight as well.

4. Before serving, make the coconut whip cream by removing the solidified coconut from the liquid at the bottom of the can. Add to a bowl with the maple syrup and vanilla bean paste. Use a hand mixer to whip until creamy.

5. Serve chia pudding in a cocktail glass with a dollop of coconut whip. Garnish with lime zest, a dusting of nutmeg, and black sesame seeds.