Thai Tea Chia Seed Pudding with Fresh Cashew Milk |
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Fresh Cashew Milk
| 150 | g | raw cashews | ||
water for soaking cashews | ||||
| 500 | ml | water | ||
| 20 | ml | maple syrup | ||
| 1 | pinch | salt | ||
| 5 | ml | vanilla extract |
Soak raw cashews in water for 6-8 hours.
Drain cashews and add to blender.
Pour roughly half of the 500 ml of water into the blender. Blend on high until cashew mixture is smooth (~2 - 3 mins).
Add in the rest of the water, maple syrup, salt, and vanilla extract. Blend on high for another 2 - 3 min or until smooth.
Optional: strain your cashew milk with a sieve or cheese cloth for an extra smooth texture.
Chill in refrigerator until needed. Stir well before using.
Thai Tea
| 60 | g | Thai Tea Mix | ||
| 900 | ml | water, boiled | ||
| 60 | g | granulated sugar (or preferred sweetener) | ||
cashew milk (or preferred plant-based milk) | ||||
ice | ||||
Optional: additional sugar | ||||
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Pour Thai tea mix into infuser or bowl (will need to strain later if you use bowl)
Boil water and pour it onto the tea leaves. Stir in sugar. Let tea cool with tea leaves still steeping. Chill in refridgerator.
Fill a glass 1/2-3/4 of the way with tea. Fill the rest with with cashew milk and add additional sweetener to taste. Add ice if preferred.
Chia Seed Pudding
| 250 | ml | Thai Tea | ||
| 40 | g | chia Seeds | ||
Optional: maple syrup or other sweetener | ||||
Optional Toppings: bananas, coconut flakes, other fruit |
Pour Thai tea into a small bowl or mason jar.
Add chia seeds and stir well. Make sure that they are all well-combined with no lumps. You might need to stir multiple times, and you can also add additional sweetener to taste.
Cover and refrigerate for at least 2 hours (or keep it overnight for a quick breakfast).
Enjoy with any toppings you'd like.