1 cup unsweetened almond milk (or other dairy free milk)
1 chai tea bag
½ banana, ripe and cut into coins
1 tablespoon raw cacao powder
½ teaspoon vanilla extract
¼ teaspoon cinnamon
Pinch of Himalayan pink salt
2 tablespoons chia seeds
Optional: 2-3 drops of stevia extract or 1 teaspoon organic maple syrup or honey
Heat milk in a saucepan over medium heat until it comes to a mild simmer. Turn off heat, insert tea bag and steep for 5-6 minutes.
Remove tea bag and pour milk, banana, cacao powder, vanilla, cinnamon, sea salt and optional sweetener into a blender and blend on high for about 1 minute or until smooth. Next, turn blender to low and slowly pour in chia seeds. Turn blender back up to high for about 20 seconds and then pour mixture into a glass jar with a lid. Attach lid, shake well and place in the refrigerator for 3-4 hours or overnight.
When ready to serve, top chia seed pudding with cacao nibs, nuts, coconut flakes or toppings of choice and enjoy!
I find that using a jar not much bigger than your chia mixture and stopping back to shake the jar occasionally, yields the best results. Also, for picture purposes only, I separated my chocolate-banana mixture and poured it on top of my chia seed pudding.