Chia Chai Pudding

• 1 1/2 cups unsweetened almond milk
• 3 chai tea bags
• 2 tablespoons honey
• 2 tablespoons unsweetened coconut flakes
• 1/2 cup plain whole-milk yogurt
• 1/2 cup chia seeds
• 1 cup mixed berries, such as raspberries, blueberries and blackberries

1. Preheat oven to 350u0b0F. In a small saucepan, bring 1 cup of almond milk to a boil. Add tea bags; remove pan from heat and let tea steep for 5 minutes. Squeeze bags to extract as much liquid as possible; discard bags. Stir in honey; let cool.
2. While tea is steeping, spread coconut on a small baking sheet and bake, stirring once or twice, until golden brown, 8 to 10 minutes. Transfer to a small bowl and let cool.
3. Whisk yogurt, chia seeds and remaining 1/2 cup almond milk into cooled tea mixture. Divide between 2 2-cup-capacity containers. Cover and refrigerate for at least 4 hours or overnight. Just before serving, top with berries and coconut flakes.

unsweetened almond milk, honey, unsweetened coconut flakes, milk, chia seeds, mixed berries

Taken from www.myrecipes.com/recipe/chia-chai-pudding (may not work)