Floral Chia Seed Pudding

Floral Chia Seed Pudding

Floral Chia Seed Pudding

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This go-to summer breakfast has infinite possibilities. We used chia seeds which are full of protein, antioxidants and fiber. Once they soak overnight in liquid, they plump up and have a tapioca-like texture that is both filling and easy to build on other flavors. Here we brewed some Floral Sonnets tea, adding a touch of honey and some Beet Powder, resulting in the beautiful magenta layer for this parfait. For the royal blue-colored pudding, we used Butterfly Pea Flower with almond milk.

The next day build your parfait with the layers by adding seasonal berries and yogurt. This parfait cup will taste of chamomile, ginger and cinnamon, which bring warmth to the tangy yogurt. It's both festive and a great way to start any breakfast!
Yields
1 servings
Floral Chia Seed Pudding

Ingredients

Floral Sonnets Chia Seed Pudding:

Butterfly Pea Flower Chia Seed Pudding:

  • 2 tablespoons Butterfly Pea Flower 
  • 1-1/2 cups almond milk, at 200°F
  • 1 tablespoon honey or agave
  • 4 tablespoons chia seeds

To Serve:

  • 1 cup Greek yogurt
  • Handful of berries

Directions

Floral Sonnets Chia Seed Pudding:

Add the hot water to the Floral Sonnets Tea and steep for 3-5 minutes, then strain. In a container with a lid, add the chia seeds, honey and beet powder. Then add the steeped Floral Sonnets Tea, stirring to combine. Refrigerate and let the mixture sit overnight.

Butterfly Pea Flower Chia Seed Pudding:

Add the hot almond milk to the Butterfly Pea Flowers and steep for 3-5 minutes, then strain out the Butterfly Pea Flowers. In a container with a lid, add the sweetener and chia seeds. Stir to combine and refrigerate overnight.

To Serve:

In a cup or small bowl, layer in Greek yogurt, and the two different chia puddings to create parfait layers. Garnish with berries and more honey as desired. Serve cold.

Floral Chia Seed Pudding

Floral Chia Seed Pudding

COOK TIME:

Floral Sonnets Chia Seed Pudding:

Butterfly Pea Flower Chia Seed Pudding:

  • 2 tablespoons Butterfly Pea Flower 
  • 1-1/2 cups almond milk, at 200°F
  • 1 tablespoon honey or agave
  • 4 tablespoons chia seeds

To Serve:

  • 1 cup Greek yogurt
  • Handful of berries

Floral Sonnets Chia Seed Pudding:

Add the hot water to the Floral Sonnets Tea and steep for 3-5 minutes, then strain. In a container with a lid, add the chia seeds, honey and beet powder. Then add the steeped Floral Sonnets Tea, stirring to combine. Refrigerate and let the mixture sit overnight.

Butterfly Pea Flower Chia Seed Pudding:

Add the hot almond milk to the Butterfly Pea Flowers and steep for 3-5 minutes, then strain out the Butterfly Pea Flowers. In a container with a lid, add the sweetener and chia seeds. Stir to combine and refrigerate overnight.

To Serve:

In a cup or small bowl, layer in Greek yogurt, and the two different chia puddings to create parfait layers. Garnish with berries and more honey as desired. Serve cold.

Floral Chia Seed Pudding

This go-to summer breakfast has infinite possibilities. We used chia seeds which are full of protein, antioxidants and fiber. Once they soak overnight in liquid, they plump up and have a tapioca-like texture that is both filling and easy to build on other flavors. Here we brewed some Floral Sonnets tea, adding a touch of honey and some Beet Powder, resulting in the beautiful magenta layer for this parfait. For the royal blue-colored pudding, we used Butterfly Pea Flower with almond milk.

The next day build your parfait with the layers by adding seasonal berries and yogurt. This parfait cup will taste of chamomile, ginger and cinnamon, which bring warmth to the tangy yogurt. It's both festive and a great way to start any breakfast!
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