Earl Grey Chia Pudding with Wild Blueberry-Cardamom Compote

Ingredients

• 1.5 cup Califia Farms Organic Almondmilk (or other unsweetened almond milk)
• 2 Earl Grey tea bags (or 1 tbsp loose leaf tea)
• 0.5 cup Chia seeds
• 2 tbsp Maple syrup (divided)
• 1 tsp Vanilla bean paste (or vanilla extract)
• 1 cup Frozen wild blueberries
• 0.25 tsp Ground cardamom
• 0.5 cup Coconut or almond yogurt (for serving)

Steps

1. 1

   In a small saucepan, heat the almond milk over medium heat until it just begins to simmer. Remove from heat.

2. 2

   Add the Earl Grey tea bags to the warm almond milk and let steep for 5-7 minutes. Squeeze the bags to extract maximum flavor before removing them.

3. 3

   Whisk in 1 tablespoon of maple syrup and the vanilla bean paste into the steeped milk.

4. 4

   Place the chia seeds in a medium bowl or jar. Pour the tea-infused milk over the seeds and whisk vigorously to combine.

5. 5

   Let the mixture sit for 10 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours, or overnight.

6. 6

   While the pudding sets, prepare the compote. Combine the frozen wild blueberries, remaining 1 tablespoon of maple syrup, and ground cardamom in a small saucepan over medium heat.

7. 7

   Simmer the blueberry mixture for 5-8 minutes, stirring occasionally and lightly mashing some berries, until the liquid has thickened into a syrupy consistency. Remove from heat and let cool.

8. 8

   To serve, layer the chilled chia pudding with a dollop of coconut or almond yogurt and top generously with the wild blueberry-cardamom compote.

Notes

For a smoother texture, you can blend the chia pudding after it has set. The compote can be made in larger batches and stored in the fridge for up to a week.

Nutrition per serving

• breakfast
• meal prep
• dairy-free
• vegan
• gluten-free
• chia pudding
• healthy