Rose and Hibiscus Tea Chia Pudding

Chia pudding is one of my favorite summer breakfasts and this rose and hibiscus tea chia pudding hits the spot! Delicate floral notes simmered into creamy nondairy milk, this chia pudding is the perfect breakfast with all of your favorite fruits. #thecuttingveg #eatrealfood #healthybreakfast

This post is sponsored by Yogi Tea

Chia pudding is one of my favorite summer breakfasts and this Rose and Hibiscus Tea Chia Pudding hits the spot! Delicate floral notes simmered into creamy nondairy milk, this chia pudding is the perfect breakfast with all of your favorite fruits.

It is hot outside! So let’s uncook everything, shall we?

It just hit 100 degrees here in Philly. The LAST thing I want to eat when it is this hot out is something warm, especially for breakfast. However, this tea infused chia pudding is the one thing I will turn my stove on for because it is just that GOOD.

Don’t worry. It’s only for five minutes.

Chia pudding flavors can get so blah, you know? So, this time I decided to mix it up and infuse the nondairy milk with some of my favorite teas. I used Yogi Soothing Rose Hibiscus Skin Detox tea. It has such a delicate, delicious floral flavor but also contains herbs that promote skin health!

Chia pudding is one of my favorite summer breakfasts and this rose and hibiscus tea chia pudding hits the spot! Delicate floral notes simmered into creamy nondairy milk, this chia pudding is the perfect breakfast with all of your favorite fruits. #thecuttingveg #eatrealfood #healthybreakfast

With all my sunburns already this year, we definitely need some of that.

Since I love this tea so much, I decided to include it into one of my favorite summertime snacks: chia pudding! I have several chia pudding recipes on my site, but this truly takes the cake! Now, luckily for you, I didn’t have to dump the contents of the tea bag into the milk. Nope! To make this chia pudding taste like hibiscus and rose, I infused the milk with all of those delicious flavors to make the chia pudding taste like summer!

So let’s get started.

First, we heat up some nondairy milk and drop our tea bags in. I like to do it on the stove to control the heat. However, you are more than welcome to use a microwave if you prefer. I add in one tea bag per. Of course, if you do not have the Yogi Soothing Rose Hibiscus Skin Detox tea, feel free to use any Yogi Tea flavor to make this. The possibilities are endless.

Chia pudding is one of my favorite summer breakfasts and this rose and hibiscus tea chia pudding hits the spot! Delicate floral notes simmered into creamy nondairy milk, this chia pudding is the perfect breakfast with all of your favorite fruits. #thecuttingveg #eatrealfood #healthybreakfast

Then I add all of the usually suspects to my chia pudding recipes. As a sweetener, I love adding mashed banana to give it a little creaminess, but feel free to use your favorite sweetener of choice. I also tend to add yogurt and salt. ALWAYS salt.

Finally, I leave it in the fridge overnight. You probably can enjoy this after 2-3 hours in the fridge but I am a risk adverse person and tend to air on the side of soaking overnight.

Then top with all your favorite toppings! I tend to add berries, granola, and peanut butter but the choices are endless. This is a great option to take on the go and eat out of your favorite mason jar. CLASSY.

If you make this, please tag me on Instagram or leave a comment down below. I love seeing you recreations!

Yields 2 Servings

Rose and Hibiscus Tea Chia Pudding

5 minPrep Time

3 minCook Time

8 minTotal Time

Save RecipeSave Recipe

stuff

  • 2-3 Yogi Soothing Rose Hibiscus Skin DeTox Tea Bags
  • 2 cups nondairy milk of choice
  • 1/4 ripe banana, mashed
  • 1/2 cup chia seeds
  • 2-3 tablespoons yogurt (dairy or nondairy)
  • pinch salt
  • toppings of choice (fruit, granola, nut butter, nuts)

meanderings

In a small saucepan, warm nondairy milk of choice over medium low heat until warm. Add tea bags and allow to steep for 10-15 minutes, or until the flavor is infused in the milk. Add mashed banana and stir to combine.

In one large jar, add chia seeds. Pour tea infused milk into the jar and add yogurt and a pinch of salt. Stir until well combined. Cover and let sit in the refrigerator for at least 2-3 hours or preferably overnight.

Divide into two bowls to serve. Top with your toppings of choice. EAT

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https://www.thecuttingvegblog.com/hibiscus-tea-chia-pudding/

Chia pudding is one of my favorite summer breakfasts and this rose and hibiscus tea chia pudding hits the spot! Delicate floral notes simmered into creamy nondairy milk, this chia pudding is the perfect breakfast with all of your favorite fruits. #thecuttingveg #eatrealfood #healthybreakfast

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