Directions
- 1Bring milk to a boil in a pot. Remove from heat.
- 2Add Thai tea bags, steep for 10 minutes, then squeeze out the bags.
- 3Whisk in maple syrup, vanilla extract, and cinnamon.
- 4Pour tea into a container, whisk in chia seeds, cover and refrigerate overnight.
- 5Chill the can of coconut cream overnight.
- 6Remove solidified coconut cream from the liquid in the can.
- 7Add maple syrup and vanilla bean paste to the coconut cream.
- 8Whip with a hand mixer until creamy.
- 9Serve chia pudding in a cocktail glass with coconut whip.
- 10Garnish with lime zest, nutmeg, and black sesame seeds.
Ingredients
- 0.5 cup Chia Seeds
- 2 cups almond or coconut milk
- 4 Thai tea bags
- 0.33 cup maple syrup
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 can coconut cream
- 1 tablespoon maple syrup
- 1 teaspoon vanilla bean paste
Equipment
pottea bagswhiskcontainerhand mixercocktail glass
Related recipes
Bok Caang (Mochi Pancakes)
Thai · Breakfast
Mango Sticky Oatmeal Updated
Thai · Breakfast
Chicken Pad Thai
Thai · Breakfast
Arroz Caldo
Thai · Breakfast1h 45m
Rotisserie Chicken Rice Porridge (Chao ga)
Thai · Breakfast45m
ข้าวโอ๊ตอบเค้กแครอท
Thai · Breakfast35m
ไข่แซ่บ
Thai · Breakfast
Tofu, Shrimp, and Chive Pancake
Thai · Breakfast
Thit Nai Xao Lan
Thai · Breakfast
Mango Sticky Rice Chia Pudding
Thai · Breakfast24m
ไข่ตุ๋นเนื้อเนียน
Thai · Breakfast10m
Khanom Babin
Thai · Breakfast8m