Earl Grey Chai Seed Pudding From Lucy Lord

A breakfast recipe that is full of flavour, nutrients and ease! Prepping this for a few days ahead means you can enjoy a fuss-free morning with a tasty and filling breakfast.

Recipe from Lucy Lord

Total time to make : 20 minutes + overnight Time to prep : 5 minutes

Ingredients

Method

1. In a saucepan on a low-medium heat, gently warm the milk, maple syrup and vanilla. We want to warm it so the tea-bags we add in step 2 infuse deeper, but we don't want it to come to a simmer or boil. Once warmed, remove from heat

2. Place in 2 x tea-bags with the labels hanging out, as you would a cup of tea, leave to infuse for 5 - 10 minutes depending on how strong you like it (I'm team 10)

3. Squeeze and remove tea-bags and add a pinch of salt to the milk. Taste the milk for sweetness and adjust as necessary

4. Place your chia seeds in a glass container or bowl and pour over the milk mixture, stirring to mix the chia seeds through

5. Leave to soak for 15 minutes uncovered, stirring every 5 or so minutes to prevent the chia seeds clumping. The mixture will become more gel-like as it thickens

6. Once it's room temperature, cover and place in the fridge overnight

7. In the morning, it should be a thick and creamy consistency, you can add a few splashes of cold milk in the morning to loosen it off if you prefer yours more runny 

Nutritional Information

(per serving, minus toppings)
154 calories
5g protein, 19g carbs, 8g fat 

Good to know:

• My favourite milk-alternatives to use here are macadamia, cashew or coconut as they have a creamier consistency

• Store without toppings in the fridge for up to 5 days. Can be individually portioned out and stored in airtight containers

• Delicate and sweet toppings such as berries, seeds, nuts, toasted coconut flakes work best as toppings. I split mine up for the week in individual tubs for a quick grab-n-go breakfast

• Try chai tea-bags to infuse and top with banana and cinnamon

• Vegetarian, vegan

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