A delightful blend of chai-infused chia pudding topped with warm, spiced apple ribbons, offering a nourishing start to your day.
In a small saucepan, bring the almond milk to a simmer over medium heat.
Add the tea bags, turn off the heat, cover the pot, and steep the tea until it reaches room temperature.
Squeeze the tea bags gently to release as much flavour as possible, then discard the bags.
Transfer the almond milk tea to a 24-ounce container with a lid and stir in the chia seeds and cinnamon.
Refrigerate for at least 3 hours or ideally overnight.
The next morning, stir in the maple syrup.
Spiralize the apples into ribbons using one of the thicker spiralizer blades.
In a medium bowl, very gently toss the apple ribbons with lemon juice.
Melt the coconut oil in a large nonstick skillet over medium-high heat.
Add the maple syrup and apple ribbons and very gently toss until slightly softened and golden brown.
Remove from the heat and sprinkle with cinnamon.
To assemble, divide the Chai Chia Pudding among 4 glasses and top with the apple ribbons, yogurt (if using), and crushed pecans.
Enjoy your nourishing breakfast with a smile!
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