Earl Grey tea and London Fogs are two of my favorite cozy morning beverages.
The lovely British tea is made with cold-pressed essential oil from bergamot oranges.
Mmmm.
If you’re unfamiliar, a London Fog is Earl Grey topped with steamed milk (oat and soy pair quite well), then sweetened with vanilla syrup or honey.
Or perhaps it’s sweetened first then topped with steamed milk…
Anywho.
Clearly I’m a littleee bit obsessed and had to come up with a food-related Earl Grey situation.
I thought blueberries would complement the tea’s flavor profile well and chia seeds take on anything you throw their way, so here we are!
Simply steep your tea bag (I use decaf because my caffeine sensitivity is laughably sensitive) in hot water, then stir in creamy oat milk and a pinch of pink sea salt.
Now’s the time to throw your chia seeds in the milky tea mixture, followed by plump frozen blueberries.
Let your fragrant mixture hang out for at least a couple hours in the fridge, then sweeten with pure maple syrup to taste.
Top with drippy almond butter, toasted almond slices + frozen or fresh sweet bluebs.
Serve with maple syrup and you’re set!
Breakfast is ready dear.
P.S. I was all out of pure vanilla extract but feel free to add a splash along with your milk for an even tastier treat.
P.P.S. I try to keep my breakfasts and snacks on the subtly sweet end of the sugar spectrum, so you’re more than welcome to add more than 2 teaspoons maple syrup if you’re wanting a sweeter pudding.
P.P.P.S. It’s important that you utilize frozen blueberries for the pudding mixture itself because when the berries thaw they release a fair amount of juice, which will help amp up and distribute that fruity blueberry flavor. If you have fresh berries on hand, use them as a topping.
Blueberry Earl Grey Chia Pudding
Ingredients
- 1 Earl Grey tea bag (I use decaf)
- 3/4 cup hot water (just below a simmer)
- 1/2 cup unsweetened unflavored oat milk (Silk or Oatly)
- 1 pinch pink sea salt
- 5 tablespoons chia seeds
- 2/3 cup frozen blueberries
- 2 teaspoons pure maple syrup, or to taste
- Almond butter, for topping
- Toasted sliced almonds, for topping
- Fresh or frozen blueberries, for topping
- Pure maple syrup, for serving
Instructions
- Pour the hot water into a medium sized bowl. Steep the tea bag for 5 minutes.
- Remove the tea bag then stir in the oat milk and salt.
- Stir the chia seeds into the tea/milk mixture until combined.
- Fold in the frozen blueberries.
- Refrigerate for 4 hours or overnight, until the chia seeds are plump and the liquid is absorbed.
- Stir in the maple syrup to taste.
- Divide the chia pudding between two small mason jars or bowls.
- Top with almond butter, toasted almonds, and fresh or frozen blueberries. Serve with maple syrup.