JASMINE CHIA BREAKFAST PUDDING

SERVES 4 / PREPARATION 10 MINUTES PLUS RESTING

I use fragrant jasmine green tea as a portion of the liquid in this breakfast pudding. Its floral flavour is pretty to your taste buds and unexpected. You can, of course, experiment with different teas here; each one brings its own personality. Basically, if you have a favourite, try it here! The toppings make or break this dish, so don’t skimp.

1½ cups cold jasmine green tea

1½ cups dairy, almond or oat milk

½ cup plus 1 tablespoon chia seeds pure maple syrup, honey or coconut nectar smashed berries, quinoa crispies or crisped brown rice cereal,

crushed dried rose petals and/or toasted almonds, to top

In a medium bowl, combine the tea, milk and chia seeds. Add the maple syrup to taste and blitz with a hand-held blender about 10 times, until combined.

Place the bowl in the refrigerator until the pudding is thick and scoopable – 30 minutes or overnight. Serve with any or all of the toppings.