Description
A creamy, lightly sweetened pudding infused with fragrant Earl Grey tea and topped with vibrant wild blueberries.
Ingredients
Scale
- 2 cups almond milk
- 2 tablespoons Earl Grey tea leaves
- 1/2 cup chia seeds
- 2 tablespoons honey or maple syrup
- 1/2 cup wild blueberries
- 1/4 teaspoon cardamom
- Optional toppings: fresh blueberries, sliced almonds, mint leaves
Instructions
- Heat the almond milk: In a saucepan over medium heat, warm the almond milk until it’s steaming but not boiling.
- Steep the tea: Remove the saucepan from heat and add the Earl Grey tea leaves. Allow the mixture to steep for 5-10 minutes, then strain.
- Combine the ingredients: In your mixing bowl, combine the strained almond milk with chia seeds and honey or maple syrup. Whisk vigorously.
- Refrigerate: Cover your bowl and refrigerate for at least 4 hours, or optimally, overnight.
- Make the compote: In a small saucepan, combine wild blueberries and cardamom over medium heat, cooking for about 5 minutes.
- Serve and enjoy: Spoon the chia pudding into bowls, topping with the blueberry-cardamom compote and additional toppings as desired.
Notes
Make this pudding a day ahead for the best texture. It can be kept in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 0.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 6g
- Cholesterol: 0mg