Description
A delightful breakfast treat that combines creamy chia pudding infused with Earl Grey tea and topped with a bright, sweet-tart wild blueberry compote.
Ingredients
Scale
- 2 cups almond milk (or any milk of choice)
- 1/4 cup chia seeds
- 2 tablespoons honey (or maple syrup for a vegan alternative)
- 1 tablespoon Earl Grey tea leaves
- 1 cup wild blueberries
- 1 tablespoon sugar (optional, for sweetening compote)
- 1 teaspoon lemon juice
Instructions
- Heat the almond milk: In a saucepan, gently warm the almond milk over low heat. Once it’s warm, remove from the heat and steep the Earl Grey tea leaves for about 5 minutes. Strain out the tea leaves using a strainer.
- Combine ingredients: In a medium bowl, whisk together the warm almond milk, chia seeds, and honey until well combined.
- Chill: Cover the bowl and refrigerate for at least 4 hours or overnight.
- Prepare the wild blueberry compote: In a small saucepan, combine the wild blueberries, sugar (if using), and lemon juice. Cook over medium heat until the blueberries begin to burst and the mixture thickens, about 5-10 minutes.
- Serve: Portion the chia pudding into bowls and ladle the warm wild blueberry compote over each serving.
Notes
This chia pudding can be made up to three days in advance. Store it in airtight containers. Consider adding cinnamon or vanilla for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg