If you’re anything like me, finding time to eat breakfast before work is a struggle. It just so happens that breakfast is my favorite meal of the day but my disdain for waking up conflicts with that. Luckily there’s this trend of make-ahead overnight meals and I’m all about it. I wanted to throw a little punch to basic chia pudding and infused tea steeped milk and it was definitely a success! I went with Choice Organics Cocoa Mint Puerh. It made the yummiest pu-erh cocoa chia pudding and you can find the recipe below.
This recipe is packed with fiber and it’s a great quick make-ahead breakfast recipe. If you’re unfamiliar with pu-erh tea, it’s a fermented tea that is produced in Yunnan, China. It has a rich, smooth and earthy flavor with a slight smoky mushroom essence.
Pu-erh Cocoa Chia Pudding Recipe
Ingredients
- 2 tablespoons of chia seeds
- 1/2 cup tea infused almond milk
- 1 teaspoon of honey
- A pinch of sliced almonds (optional)
Directions
- Simmer about 3/4 cups of almond milk, making sure the milk doesn’t burn.
- While the milk is still simmering, add a tea bag to the milk and allow it to steep for 5 minutes. Turn off the heat.
- Add the chia seeds to a small jar and pour the milk over them.
- Add the honey
- If using sliced almonds, add them as a garnish