Chia seed pudding is one of the easiest vegan, gluten free desserts to make. It’s quick, simple and requires such few ingredients. Plus, you can make it any flavour you like. So, guess what I decided to do – infuse it with one of the exciting new blends from Leaves of the World… The Jaffa!
The Jaffa is a rich, satisfying blend, created with organic rooibos, cacao shells and orange pieces. It’s very reminiscent of the real thing, but free from the guilt.
In order to infuse this super simple blend of chia seeds and coconut milk, I took the time to cold brew a few spoons of Jaffa tea. In fact, the hardest thing about this recipe is the wait…
You will have to wait for your tea infusion to cold brew for 4-6 hours, and then the chia pudding to thicken for at least 8 hours, or overnight, so please bear this is mind when planning your starting time.
3 spoons Chia Seeds
1 Cup of Koko Dairy Free Milk
3 teaspoons Leaves of the World Jaffa Tea
1 teaspoon Sweet Freedom fruit syrup
One Kilner Jar, or several smaller serving pots.
A jug or cold brew bottle.
(If you keep to the 3 spoons to 1 cup ratio, you can make as much or as little pudding as you like)!
Blend the dairy free milk and fruit syrup in a blender to ensure even mixing.
The next step is to cold brew for 4-6 hours. You can also do this overnight. Simply place 3 teaspoons of Jaffa Tea into your jar or cold brew bottle, pop it in the fridge and wait…
Once you cold brew is ready, transfer the flavourful liquid into your kilner jar or serving pots and add the chia seeds.
Give everything a good stir, pop back in the fridge and leave overnight, or for at least 8 hours.
After all the waiting, you are free to enjoy with a nice cuppa…
I hope you love this tasty treat! Don’t forget, you can buy any of the teas from Leaves of the World and get 20% of your first order using code TEANOMADLYNSEY20.
Thanks for reading.