Ingredients:

1 cup milk of choice (almond, oat, cow, soy, coconut, etc.)
1 cup Tea Latte Concentrate (Earl Grey, Double Chai, Apple Blossom)
1/2 cup chia seeds
2–3 tablespoons maple syrup, honey, or sweetener of choice
1 teaspoon vanilla extract (optional)
Pinch of salt
Fresh or dried fruit, nuts, granola, and other toppings (optional)

Directions:

Mix the Base:
In a medium mixing bowl or large jar, add the milk, tea concentrate, chia seeds, sweetener, vanilla extract, and a pinch of salt. Whisk or shake well to combine, making sure the chia seeds are evenly distributed. Let the mixture sit for 5 minutes and whisk/shake once more to break up any clumps.

Chill and Set:
Cover the bowl or jar and refrigerate for at least 3 hours, or overnight for the best texture. After chilling, the mixture should have thickened into a pudding-like consistency. If it’s too thick, stir in a splash more milk. If too thin, add an extra tablespoon of chia seeds and let it sit for another 30 minutes.

Serve and Enjoy:
Spoon the pudding into bowls or jars. Top with your favorite fruit, nuts, granola, coconut flakes, or a drizzle of honey. Enjoy chilled, as a nourishing breakfast, energizing snack, or light dessert.

Tips for Success

Adjust tea to milk ratio. Tea is the star, but you can adjust to taste, using more tea or more milk, just lower the other to balance out to two cups.

Balance the Sweetness. Adjust the sweetener based on the type of milk and tea you use. Apple Blossom may need less sweetener, while Earl Grey might taste better to you with more.

Mix Well. Chia seeds can clump, so whisk or shake the mixture twice in the first 10 minutes to guarantee an even pudding.

Texture Matters. For a smoother consistency, blend half or all the mixture before chilling.

Make Ahead. Chia pudding stores well, so prepare several servings in advance for quick, healthy meals throughout the week.

Flavor Variations

Matcha Chia Tea Pudding: Whisk 1 teaspoon matcha powder directly into a tablespoon of hot water and add it to the milk/tea mixture. Sweeten with honey and top with fresh strawberries and coconut flakes.

Super Chai Spiced: Use Double Chai Tea Latte and add an extra pinch of cinnamon or cardamom. Top with banana slices and toasted pecans.

Earl Grey Blueberry: Use Earl Grey Tea Latte and add a swirl of blueberry compote before serving.

Herbal Reviver: Use Apple Blossom Tea Latte for a floral forward dessert, and garnish with edible flowers or citrus zest.

Mochaccino: Add a splash of coffee and a touch of cocoa powder for a mocha edge.

Serving Suggestions

•    Layer the pudding with granola, yogurt, and fruit in a glass for a parfait.
•    Blend the set pudding with frozen fruit for an instant smoothie bowl.
•    Top with toasted seeds, cocoa nibs, or a dollop of Greek yogurt for extra protein.
•    Create an afternoon tea snack by serving alongside shortbread biscuits or scones.

Storage

Chia pudding keeps well in the refrigerator, covered, for up to 5 days. Store individual portions in jars or airtight containers for grab-and-go convenience. If the pudding thickens too much after refrigeration, loosen it with a little extra milk and stir.

FAQs

Can I use any type of tea? Yes! You can steep black, green, oolong, white, herbal, or even spiced teas instead of using the concentrates. You want them to be strong, so the flavor comes through, so loose leaf tea is ideal, but bags work too. Use less water, steep longer, and increase the amount of milk.

What kind of milk is best? Any unsweetened or lightly sweetened milk works. Try almond for a nutty note, oat for creaminess, or coconut for a tropical flair.

How do I make it sugar-free? Replace sweeteners with stevia, monk fruit, or omit altogether and rely on toppings for sweetness.

Are there allergen-free options? Chia pudding is naturally gluten-free and can be made dairy-free and nut-free depending on your milk choice.