Chia Chai Pudding

Name: Chia Chai Pudding
Ingredients: 1 1/2 cups unsweetened almond milk; 3 chai tea bags; 2 tablespoons honey; 2 tablespoons unsweetened coconut flakes; 1/2 cup plain whole-milk yogurt; 1/2 cup chia seeds; 1 cup mixed berries, such as raspberries, blueberries and blackberries

7 ingredients

3 steps

Ingredients

1 1/2 cups unsweetened almond milk
3 chai tea bags
2 tablespoons honey
2 tablespoons unsweetened coconut flakes
1/2 cup plain whole-milk yogurt
1/2 cup chia seeds
1 cup mixed berries, such as raspberries, blueberries and blackberries

Directions

1

Preheat oven to 350°F. In a small saucepan, bring 1 cup of almond milk to a boil. Add tea bags; remove pan from heat and let tea steep for 5 minutes. Squeeze bags to extract as much liquid as possible; discard bags. Stir in honey; let cool.
2

While tea is steeping, spread coconut on a small baking sheet and bake, stirring once or twice, until golden brown, 8 to 10 minutes. Transfer to a small bowl and let cool.
3

Whisk yogurt, chia seeds and remaining 1/2 cup almond milk into cooled tea mixture. Divide between 2 2-cup-capacity containers. Cover and refrigerate for at least 4 hours or overnight. Just before serving, top with berries and coconut flakes.