Chai-spiced Chia Porridge
• 1 quart water
• 4 chai tea bags or 1⁄4 cup loose chai
• 1 cup raw sesame seeds or 6 tbs tahini
• 6 tabs chia seeds
• 4 Medjool dates, pitted and roughly chopped
• 1-2 cups coconut nectar or a few drops of stevia to taste
• 1⁄4 cup shredded unsweetened coconut
• 1 cup fresh berries (blue, black or raspberries)
Bring the water to a boil with the tea bags or loose chai, then turn off the heat and let the brew steep for 5 to 10 minutes (the longer it steeps, the stronger it will be), allowing it to cool slightly. Strain or remove the tea bags.
In a blender, blend the warm chai with the sesame seeds or tahini for 45 seconds on a high setting, then strain the “milk” into a 1 quart mason jar. Stir in the chia seeds and chopped dates. Screw on a lid and shake to mix the seeds with the milk.
Let the mixture stand for 20 minutes before sweetening to taste with the coconut nectar or stevia and topping with the coconut and fresh berries. It should be nice and thick for serving.
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