Maple Lavender Chia Pudding
1 cup non dairy milk
1 chamomile lavender tea bag
1/3 cup of chia seeds
1/2 tsp vanilla extract
2 tbsp rich amber maple syrup
pinch of sea salt
Place non dairy milk & tea bag in a small sauce pan and heat on low for 10 minutes.
Once slightly cooled remove tea bag & pour milk in a bowl, add chia seeds, vanilla, salt, & maple syrup.
Mix all ingredients until combined
Pour into desired cup, cover and refrigerate for at least 4 hours.
Top with fresh fruit & an extra drizzle of maple syrup
Makes 1 serving