Ingredients
Scale
- 1.5 cups unsweetened almond milk (or milk of choice)
- 1/4 cup chia seeds
- 2 Earl Grey tea bags (or 2 teaspoons loose leaf tea)
- 2–3 tablespoons maple syrup (or sweetener of choice)
- 1/2 teaspoon pure alcohol-free vanilla extract
- 1/2 teaspoon fresh lemon zest
- Pinch of fine sea salt
Instructions
- Step 1: Gently heat the almond milk in a small saucepan until warm, but not boiling. Remove from heat and steep the two Earl Grey tea bags in the milk for 5 to 7 minutes to create a strong infusion, then remove the bags and allow the liquid to cool slightly.
- Step 2: Whisk the maple syrup, vanilla powder, and sea salt into the steeped Earl Grey milk until fully combined.
- Step 3: Pour the sweetened tea-milk mixture into a jar or container and add the chia seeds and lemon zest. Stir vigorously for about one minute to ensure the chia seeds are evenly distributed and do not clump at the bottom.
- Step 4: Let the mixture rest for 5 to 10 minutes, then stir thoroughly again to prevent the seeds from settling during the initial setting phase.
- Step 5: Cover the container and refrigerate for a minimum of 4 hours, or preferably overnight, until the pudding has thickened to a jelly-like consistency. Serve chilled, optionally topped with fresh berries or additional lemon zest.
Notes
- Store the pudding in an airtight container in the refrigerator for up to 4 days; the citrus and tea flavor deepens delightfully overnight.
- If the pudding thickens excessively after a few days of refrigeration, simply stir in an extra splash of chilled almond milk or water until your desired consistency is reached.
- Elevate the subtle tea flavor by serving this pudding in small glasses, layered with fresh raspberries, a drizzle of honey, or toasted slivered almonds for crunch.
- To ensure a vibrant Earl Grey essence, be mindful not to steep the tea bags for longer than 7 minutes, as prolonged exposure can introduce a bitter, tannic note.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American