This creamy jasmine chia pudding comes together easily with 5 simple ingredients. Prepare this fragrant and sweet chia pudding once and enjoy this grab and go breakfast all week! Eat it as is or with your favorite toppings.
This jasmine chia pudding is a delicious way to use up any jasmine tea you have in your pantry. Lending its slightly sweet and delicate floral notes to the chia pudding, this creamy chia pudding is a delicious way to start your way.
Why You’ll Love This Recipe
- Chia pudding is one of my go-to breakfast recipes as they are packed with fiber, protein, and healthy fats. You can make this even heartier by adding toppings such as fruits, berries, nut butters, and more!
- As a tea lover, I love finding new and delicious ways to infuse tea flavors into my recipes. This chia pudding has the sweet, floral notes of jasmine tea that I am obsessed with. It really reminds me of drinking a jasmine milk tea! You can make it taste like jasmine milk bubble tea by adding brown sugar.
- If you’re looking for an easy way to start meal prepping, chia pudding is the perfect recipe for it! It’s so simple and easy to make. You can quickly whip up a batch on Sunday night and you’ll have a delicious breakfast prepared for the week! Portion it out into individual containers and you’ll have an easy grab and go option.
Ingredients You’ll Need
milk — you can use any milk of your choice, from cow’s milk to non-dairy milk, to make this a dairy-free recipe. I personally prefer whole milk, but it’s up to you!
jasmine tea — you can use loose leaf or a bag. I recommend using good-quality tea as some tea bags do not use whole tea leaves but use small broken leaves and tea dust. For ease, I’m using tea bags to skip straining the tea leaves from the milk. Alternatively, you can buy tea bags to fill yourself with quality loose leaf tea.
chia seeds — you can buy them at almost any major grocery store, and they can last for 4-5 years without refrigeration. Just be sure to store your chia seeds in a cool, dry place. They come in both black and white seeds, but there is no difference in nutritional content.
maple syrup — I sweeten my chia pudding with maple syrup but you can also use honey! Make sure you are buying maple syrup and not pancake syrup. Maple syrup comes straight from trees, whereas pancake syrup is usually made with corn syrup. If you want even more jasmine flavor, check out my homemade jasmine syrup.
vanilla — just a splash to increase the vanilla flavors that pair perfectly with the jasmine flavors!
How to Make Jasmine Chia Pudding
- In a small saucepan, over medium-high, heat the milk along with the jasmine tea. Careful not to have the temperature too high or you’ll burn your milk.
- Once the milk has started to simmer, turn off the heat and steep the tea in the milk for up to 10 minutes.
- Remove the tea bags and add the milk to the chia seeds.
- Add the maple syrup and vanilla extract to the bowl of chia seeds and milk and mix until well combined. Cover with a lid.
- Let it set for 5 to 10 minutes in the fridge before returning and giving it a second stir.
- Let the chia pudding set in the fridge for at least two to three hours or overnight.
- When ready to serve, give it a stir and add in your favorite toppings, such as chopped nuts, cocoa nibs, berries, etc.
Recipe Tips and Notes
- Feel free to chill the milk before adding your chia seeds to it. I usually don’t since the chia pudding is going straight in the fridge afterward. But if you want to add additional ingredients like protein powder, you might want to chill the milk first!
- If you don’t like the texture of chia seeds, you can add everything to a blender and blend it up, like I do with my strawberry chia pudding.
- For a thicker pudding, add an extra spoonful of chia seeds to the mixture.
- I like letting the chia pudding sit for a bit and doing a second stir before refrigerating, since the chia seeds can clump up, and a second mix helps ensure they’re evenly distributed.
Make Ahead Tips
- Meal prep: you can store the chia pudding in the mixing bowl (with a lid) as is in the fridge or portion it into individual containers.
- Freezer: you can freeze chia pudding! Make sure you are leaving some space in the container for the chia pudding to expand. Freeze for up to 3 months. Thaw overnight in the fridge before enjoying.
Jasmine Chia Pudding Recipe
Ingredients
- 2 cups milk
- 2 bags jasmine tea
- ½ cup chia seeds
- 3 tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
- In a small saucepan, over medium-high, heat the milk along with the jasmine tea. Once the milk has started to simmer, turn off the heat and steep the tea in the milk for up to 10 minutes.
- Add the chia seeds, milk, maple syrup, and vanilla extract to a bowl and mix until well combined. Cover with a lid.
- Let it set for 5 to 10 minutes in the fridge before returning and giving it a second stir.
- Let the chia pudding set in the fridge for at least two to three hours or overnight. When ready to serve, give it a stir and add in your favorite toppings, such as chopped nuts, cocoa nibs, berries, etc.
Nutrition Per Serving
More Chia Pudding Recipes to Try
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