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3-4 tbsp chia seeds, use 4 tbsp if you want an extra thick chia pudding 2/3 cup strong chai tea 1/3 cup milk (or cream) of your choice, the higher the fat the richer the pudding will be
Sweetener is optional, but I recommend 1 tsp of honey or sugar, or 7 drops of stevia.
Boil water to brew the tea, brew around 5 minutes for black tea based chai, and 10-15 minutes for herbal.
Add sweeter if using and stir in at the end of the brewing time. Now add your milk or cream, then chia seeds (4 tbsp if consuming soon, 3 if over night), stir well. Put the chia pudding in the fridge to chill.
As the chia seeds start to absorb the liquid they will clump together at the bottom of the mug, it’s recommended to stir it up at least once about 10 minutes after you combine everything.
You can consume the pudding after about an hour, but it will continue to thicken for around 4 hours, if you can leave it alone that long. Making this the night before and having it ready to go for the next day lets the chia seeds fully absorb liquid and you have a delicious and nutritious snack ready for whenever you’re hungry.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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