Ginger Matcha Green Tea Infused Chia Pudding

🧂 Ingredients

• 1 1/2 cups almond milk {or any dairy/non-diary milk}
• 9 tablespoons chia seeds {i.e. white chia seeds}
• 2 “ginger tea” bags {i.e. Pukka Three Ginger herbal tea}
• 2 matcha green tea bags {i.e. The Republic of Tea Double Green Matcha Tea}
• 1/2 vanilla bean pod sliced open

  OR 1 teaspoon pure vanilla extract
• 1 1/2 cups coconut milk {i.e. Native Forest canned} or other dairy/non-dairy milk
• 2 tablespoons pure maple syrup
• 1 pinch fine sea salt
• 2 cups cut up fresh strawberries and/or fresh mango

Instructions

• 1 Pour almond milk in to a medium sized sauce pan, the add tea bags and sliced
  open vanilla bean {if using} to the pan. Heat on high until boiling, then reduce
  heat to low and simmer for 5 or more minutes, depending upon how strong you want
  the tea/milk base.
• 2 While the milk and tea are infusing, add 9 tablespoons chia seeds to a medium
  sized jar, along with cold coconut milk, maple syrup, and a pinch of salt. If
  you aren’t using a vanilla bean, add vanilla extract as well.
• 3 When the infused tea/milk is ready, pour it in to the jar with the other
  ingredients {be careful since the mixture will be hot}, place the lid to the jar
  on tightly,and shake well to combine ingredients. You will also want to remove
  the lid from the jar, and stir the seeds with a fork to remove any clumps.
• 4 Let sit for ~ 10 minutes for warm pudding, then top w/ strawberries and/or
  mango, OR refrigerate for ~ 2 hours to allow to cool before serving, then top
  with fruit.

Nutrition Info