After my last attempt at a chia breakfast pudding, I did some experimenting to see if I could come up with a tasty recipe for a chai-spiced pot. I realised along the way that the weird taste, which I had attributed to the maca and lucuma powder in the previous iteration, was partly down to the chia seeds, which have a bit of a weird taste in themselves.
- 300ml milk, any
- 2tsp black tea
- 5 peppercorns
- 1 green cardamom pod
- 1 vanilla pod
- 1 cinnamon stick
- 1tbsp sugar, any (e.g. honey, coconut sugar, cane sugar)
- 3tbsp chia seeds
Measure your milk into a small saucepan. Halve the vanilla pod and add the seeds to the milk. Do not discard the rest of the pod.
Add the tea and whole spices. You can either put them into a tea infuser (apart from the cinnamon stick and vanilla pod) or straight into the saucepan. Put over a low heat, watching carefully so that you do not allow the liquid to boil over. As it comes to the boil, turn down the heat and leave to simmer for two minutes to allow the spices to infuse.
If you have used an infuser, give it a squeeze to release the extra-concentrated flavours lurking within. If you haven’t used an infuser, strain.
Stir in the chia seeds and decant into a container to cool. Refrigerate overnight.
I served mine with a couple of tablespoons of speculoos butter, Greek yoghurt and pomegranate arils.