When I was a girl of five or six or seven, I lived near a place where horse and buggy shared the road. A place where rhubarb was (and still is) a celebrated harbinger of spring and a patchwork of green and gold farmland stretched to the horizon like a sewn quilt. From kettle-cooked jams to homemade pies, my love affair with rhubarb first began in Pennsylvania Dutch Country and has deepened over the years.
My love affair with tea started shortly thereafter, or as soon as I was old enough to invite my school friends over for tea parties (serving decaf of course). Which is why this Earl Grey Rhubarb Chia Pudding is my favorite, go-to springtime treat. Perfect for breakfast, brunch or special occasions, this tea-infused chia pudding layered over an unembellished rhubarb compote is simply heavenly.
Chia seeds get perky, in this Earl Grey milk tea steeped, make-ahead chia pudding. Plus the pretty hued rhubarb! When turned into a compote, an amazing, sweet-tart element is born. (The compote pairs wonderfully with Earl Grey tea’s flavor profile, which helps to offset rhubarb’s inherent tartness.) Finished with a layer of creamy coconut yogurt and coconut flakes, this Earl Grey Rhubarb Chia Pudding is as dreamy as it is delicious.
After experimenting with several variations, this version of Earl Grey Rhubarb Chia Pudding is happily my favorite. I added lemon juice and then cardamom to the rhubarb compote. I tried different sweeteners. In another test, I split the milk base between non-dairy milk and coconut cream (the latter of which, is actually quite decadent). But after all my testing, I wanted the pure and simple flavors of seasonal rhubarb and a morning favorite (Earl Grey tea) to shine through!
This tea-infused chia pudding layered over a plain rhubarb compote is one of the best ways to savor your morning and celebrate spring!
Looking for more lovely recipes?
🌸 From savory to sweet, take a peek at these tasty rhubarb favorites.
🌸 This chia pudding recipe is also one of my favs!
🌸 And one can never enjoy too many Lavender London Fogs, wouldn’t you agree?Print
Earl Grey Chia Pudding
- 2 cups unsweetened non-dairy milk of choice
- 2 tbsp maple syrup
- 1/4 tsp vanilla extract
- 2 Earl Grey tea bags
- 5 tbsp + 1 1/2 (1.5) tsp chia seeds
- 2 cups of rhubarb (about 5 stalks, ends trimmed and chopped into pieces)
- 1/4 tsp vanilla extract
- 3-4 tbsp agave nectar (adjust depending on your preferred sweetness level)
- dairy-free coconut yogurt
- unsweetened coconut flakes
- Whisk the non-dairy milk, maple syrup, and vanilla extract together in a medium-sized saucepan. Slowly warm the creamy milk base over medium-low heat, stirring frequently, until it gently heats (about 5-7 minutes; be careful not to burn).
- While the creamy milk base is heating, add two Earl Grey tea bags to a medium-sized bowl (leaving the tags outside of the bowl).
- Pour the heated milk base over the Earl Grey tea bags and allow to steep for 5 minutes. (Hold the tags in place while pouring to avoid slippage).
- After steeping, discard the Earl Grey tea bags and allow the milk tea to cool to room temperature. Once cool, add the chia seeds to the tea-infused milk base and stir to incorporate. Cover the chia seed pudding with a clean kitchen towel and set aside for 15 minutes; stirring every 5 minutes to avoid clumping. Cover and place in the refrigerator overnight.
- In the morning, remove the chia pudding from the refrigerator and give it a good stir. If the chia pudding seems thick, you may wish to add a few splashes of milk to help thin the pudding to your desired consistency.
- Then make the rhubarb compote. Add the rhubarb, vanilla extract and agave nectar in a medium-sized saucepan. Bring the mixture to a gentle boil over medium-high heat, stirring frequently. Then reduce the heat and simmer for 5-7 minutes until most of the rhubarb has broken down. Remove the rhubarb compote from the heat and set aside to cool.
- Layer the cooled rhubarb compote and Earl Grey chia pudding in a jar, glass or bowl. Top with coconut yogurt and coconut flakes. Enjoy!
- Before discarding, press the Earl Grey tea bags with the back of a spoon to increase the strength of the milk tea base and Earl Grey flavor. This also helps to drain out any excess milk.
- Soaked chia seeds can be refrigerated for up to 5 days. Which means breakfast is easy! Make a batch of the chia pudding portion of this recipe ahead of time, and enjoy it throughout the week.
- Avoiding caffeine? Try this recipe with decaf Earl Grey!