I’ll admit it, the first time I tried chia seeds, I was weirded out by the fact that they are the same seeds that we typically spread on some funny terra cotta statue and watch it grow. Chi-chi-chi-chia! Yes, it’s the same stuff. I also overdid it and found out that they are a VERY effective form of fiber (use your imagination on that one). So on the top shelf in the pantry is where they’ve sat until I was brave enough to try them again.
I came up with this version today, because I had a sudden streak of courage and wanted a flavor I knew I would enjoy. I couldn’t believe it, but by golly I came up with something that worked! It wasn’t too liquidy (my usual problem) nor too thick, it was actually just like a pudding. Ok, a pudding with little seeds in it, but a thick pudding none the less.
So, what did I use, and am I suffering for my foray into the world of chia pudding again? Well, so far so good. I think implementing some portion control was a good idea, so that I really didn’t go way past my chia tolerance level. This was so rich and filling, the other portion is still happily sitting in the fridge.
- Put the almond milk in a small sauce pan, and put the tea bag in the almond milk. Make sure you have your string safely away from the flame or cooktop!
- Put the heat on low, and bring the almond milk up to a slight simmer.
- Swirl the tea bag around once in a while, you'll see the almond milk start to darken. Stir the almond milk often to prevent it from burning. You don't need this to come to a boil, just very warm, almost hot, with some bubbling on the sides of the sauce pan.
- Turn off the heat, and let the tea bag steep in the almond milk for 10 minutes, stirring every once in a while to prevent a skin on top.
- Squeeze out the tea bag after removing it from the almond milk. You want as much of that fabulous chai taste as you can get!
- Add the vanilla extract, and EZ-Sweetz, and taste to see if it's sweet enough. Adjust as needed.
- Pour in the chia seeds and they should sink as you lightly stir it.
- When the chia seeds have sunk, pour or ladle out your mixture into glass containers.
- Cover with plastic wrap, and place in the fridge for at least 2-3 hours, overnight is fine too.