Jaffa Breakfast Jar

Earl Grey tea, the perfect tea blend of bergamot orange, has always been a favourite to pick me up during those sluggish Winter mornings or warm Summer afternoons. It's a very soothing tea for me and I love the subtleness of the sweet citrus flavours.

One rainy Spring however, I thought, why not combine this distinct flavour with some cacao/chocolate? Because you know chocolate tastes amazing with anything pretty much. 

And ta-da, another weird clean creation by yours truly, somewhat reminding me those Jaffa lollies I used to buy from the supermarket as a kid - you know those round little confectionery balls with a soft chocolate centre and hard red orange-flavoured casing? If in doubt, ask Google.

I've come to enjoy the somewhat bitterness/blandness of tea so the Earl Grey will be quite evident in this recipe, making it less sweet and creamy as ordinary chia pudding. To help you if you're a particularly sweet sweet tooth though, feel free to add in extra sweetener (when serving) to suit your tastebuds, substitute some of the chilled tea with extra milk or maybe even chuck in some mandarin/orange pieces with it to soak overnight!

Earl Grey Chocolate Chia Pudding
Serves: 2 

Ingredients
1 cup brewed and chilled Earl Grey tea
1/2 cup unsweetened almond milk
1/4 cup chia seeds
2 tablespoons cacao powder
2 tablespoons maple syrup/honey

Method
1. Combine tea, milk and chia seeds together in a jar, before adding in cacao and maple syrup/honey.
2. Cover and refrigerate overnight but stir every 20 minutes for the hour so that the chia seeds don't clump up.

Good morning and good day!