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


  • 2 tablespoons of chia seeds
  • 1/2 cup tea infused almond milk
  • 1 teaspoon of honey
  • A pinch of sliced almonds (optional)


  1. Simmer about 3/4 cups of almond milk, making sure the milk doesn’t burn.
  2. 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.
  3. Add the chia seeds to a small jar and pour the milk over them.
  4. Add the honey
  5. If using sliced almonds, add them as a garnish

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