This Chai Raspberry Chia Seed Pudding is to DIE for

chai-raspberry chia seed pudding

Daphne Oz believes in happy, healthy living based on the successful strategies she developed to permanently shed more than thirty pounds while still enjoying all the food she loves. She is all about finding innovative ways to fill her life with smart, accessible luxury and sharing her practical tips for making the process fun and easy.

A 2008 Princeton University graduate, she is cohost of ABC’s hit show The Chew, coauthor of the New York Times bestseller The Chew: Food, Life, Fun and author of the national bestseller The Dorm Room Diet.

Daphne just released her latest book, Relish: An Adventure in Food, Style AND Everyday Fun.

Daphne shares with Page38 one of her healthy, quick and easy breakfast recipes!

Pudding for breakfast?? Better believe it!! Chia is a tiny but powerful seed that’s loaded with antioxidants, fiber, and healthy fats. Aztec warriors used to eat it before a battle – so surely it’s a good choice to arm yourself for a Monday morning meeting. This recipe is best made the night before, which will give you an extra few minutes of shut-eye. Enjoy a little caffeine kick from the chai tea – or swap in your favorite noncaffeinated option!

CHAI-RASPBERRY CHIA SEED PUDDING

Serves 5

INGREDIENTS:

2 ½ cups unsweetened coconut or almond milk, “lite” if preferred

2 chai tea bags (I like Zhena’s Gypsy Fair Trade Organic Coconut Chai)

4 tablespoons pure maple syrup plus more for serving

½ cup chia seeds

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

1 teaspoon pure vanilla extract

½ cup unsweetened shredded coconut

1 cup fresh raspberries

DIRECTIONS:

  1. In a small saucepan over medium-low heat, heat the coconut milk to scalding, being careful not to boil; there will be a thin skin on the sides of the pan when you swirl it. Remove from the heat, add the tea bags, and steep, covered, for 5 minutes to infuse their flavor. Set the pan aside and cool milk to room temperature. When cool, remove tea bags and the infused milk, syrup, chia, cardamom, cinnamon, and vanilla to an airtight glass container or jar. Shake vigorously for 30 seconds. Refrigerate the mixture for 4 hours or overnight, swirling, stirring, or shaking every 30 minutes for the first few hours, until the chia starts to form a gel.
  2. Place the coconut in a small skillet and toast it over low heat, gently shaking the pan until the coconut is golden brown and crispy, about 6 minutes.
  3. Puree ½ cup of the raspberries in a blender to form a liquid. Stir it into the chia pudding just before serving. Top each portion with a few whole raspberries, a sprinkle of toasted shredded coconut, and a drizzle of extra syrup.

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