It’s getting quite warm in Los Angeles and my ice cold raw vegan agua de jamaica (hibiscus tea) has been my favorite go to drink this summer. I’ve been keeping it constantly in the refrigerator. So one beautiful warm day, I look at that ruby liquid and think, I bet this would make a gorgeous and delicious chia pudding. So I whipped up some more of the agua de jamaica and mixed it with some chia. Guess what? Pure awesomeness! Best of all, it’s packed with vitamin C, anti-oxidants, minerals, fiber, omegas and according to my husband, it is one of the best things to eat if you have to stay up all night working, because of all the energy you get from the chia seeds. Keeps you awake without caffeine and the accompanying jitters!
To make this beautiful scarlet chia pudding, we start by making a strong cold brewed agua de jamaica. I explained in detail about making agua de jamaica in a previous post so check it out here. Cold brew the hibiscus tea in double strength by simply mixing water and hibiscus tea leaves in a glass jar. Pop the lid on and let it steep in the refrigerator overnight. You can add a cinnamon stick here if you would like. Use the loose hibiscus tea leaves if you can instead of the tea bag kind. It taste better. You can get them at some health food stores, or online. Here’s the link to the one I always use.
Once the tea is ready, strain the tea leaves out with a sieve. Add in maple syrup, the chia seeds and mix well.
Let it sit for about 15 minutes until the chia seed start to gel and the tea starts to thicken.
Transfer the mixture into bowls or containers, put them in the refrigerator and let it sit for 4-5 hours to overnight.
Once the chia pudding is set, it is ready!! Squeeze a little lime juice on top and generously top it with your favorite fruits and other toppings. I used strawberries, raspberries, blackberries, blueberries, mangos, kiwi, and shredded coconut. It was YUMMY with a capital Y! Enjoy these gorgeous red gems!
- ½ cup loose hibiscus tea
- 2 cups water
- 3 Tablespoons maple syrup or coconut nectar
- ½ cinnamon stick (optional)
- ¾ cup chia seeds
- Some lime juice
- Some fruits and toppings of your choice
- Place the loose hibiscus leaves (and the cinnamon stick if you'd like) into the water in a large glass jar. Put the lid on and refrigerate overnight or for 8 hours.
- Once the tea is ready, strain the tea leaves out with a sieve. Add in the maple syrup and chia seeds and mix well.
- Let it sit for about 15 minutes until the chia seeds begin to gel and the tea starts to thicken.
- Transfer the mixture into bowls or containers. Put them in the refrigerator and let them sit for 4-5 hours or overnight.
- Once the chia pudding sets, squeeze some lime juice on top and generously top with your choice of fruits and toppings.
[…] 3 ways. In the last couple of weeks, I shared the agua de jamaica (hibiscus tea) recipe, and a raw vegan agua de jamaice (hibiscus tea) chia pudding recipe. This week I’ll be sharing the last in the series, a raw vegan agua de jamaica […]