Chia Chai Pudding
Photo: Travis Rathbone; Styling: Megan Hedgpeth
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
Preparation
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.
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.
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.
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- Yield:Serves 2
Substitute chopped toasted almonds, cashews, or walnuts for the coconut for added protein.
Nutritional Information
| Calories per serving: | 405 |
|---|---|
| Fat per serving: | 21g |
| Saturated fat per serving: | 6g |
| Cholesterol per serving: | 8mg |
| Fiber per serving: | 19g |
| Protein per serving: | 11g |
| Carbohydrate per serving: | 50g |
| Sodium per serving: | 173mg |
| Iron per serving: | 4mg |
| Calcium per serving: | 502mg |