A delicious creamy chia pudding packed with earl grey tea flavors! This simple and easy Earl grey chia pudding is made with minimal ingredients. Great for breakfast, snack time or dessert! [Dairy-free adaptable]
Earl grey chia pudding is a sweet pudding made of chia seeds soaked in milk steeped with earl grey tea leaves. It's absolutely delicious and fragrant.
This type of tea is made of black tea leaves flavored with bergamot oil. It has a very floral and citrusy taste thanks to the oil from the bergamot orange peels.
If you've never tried earl grey before, it's divine and one of my favorite teas to drink. It's also very similar to Lady grey, which can be used as a substitute.
I love experimenting with this tea flavor as it's versatile and works well in desserts, pancakes, baked goods and other puddings.
The key to making this the best earl grey pudding is by steeping the milk in the tea leaves longer than you would with normal tea.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Milk: or substitute with plain oat milk or soy milk for a dairy-free option. Avoid using coconut milk, almond milk or milks with a slight flavor to them.
- Earl Grey Tea: you may use tea bags or loose-leaf tea leaves. Or substitute with Lady grey tea leaves.
- Black Chia Seeds: this is sold at many Western grocers, online retailers or health food stores.
- Vanilla Extract
- Maple Syrup: or substitute with honey.
Suggested Topping Ideas
- Fresh fruit like bananas, apples, pears, blueberries, strawberries or raspberries
- Coconut Flakes
- Cacao Nibs or Chocolate Chips
- Nuts
- Yogurt
Expert Tips
- Use quality tea leaves for best flavor.
- Let the milk steep with the tea leaves until the milk turns slightly brown.
- Mix chia pudding 10 minutes after the first mix to break up any chia pudding clumps. This will ensure a smoother pudding.
- Soak overnight for best results. The chia seeds require some time to expand in the milk.
Instructions
Below are step-by-step instructions on how to make earl grey chia pudding:
- First in a small pot filled with milk and bring to medium heat on the stovetop. Add the tea bag, reduce to low-heat, cover and steep for 5 minutes until the milk turns slightly brown. Remove this off heat. If needed, strain the milk tea through a tea strainer to remove any tiny leaves that escaped the bag. Transfer the liquid to an airtight container to cool down completely in the fridge.
- Once the milk tea has cooled, whisk in chia seeds, maple syrup and vanilla extract until combined. Allow this to soak for 10 minutes and then stir again to break up any clumps.
- Seal the container and store in the fridge for 3-4 hours or overnight for chia seeds to fully expand. Then serve with berries or other fruits, coconut flakes or any toppings of your choice.
Storage
- Leftover chia pudding will last up to 4 days stored in an airtight container in the fridge without toppings.
- Freezer-friendly? I don't recommend freezing chia pudding as this will change the texture of the pudding.
Pairing Suggestions
Earl grey chia pudding serves well with:
- fresh fruit
- coffee, milk or tea like Earl Grey Milk Tea
- waffles, crepes or pancakes like Earl Grey Pancakes
- yogurt or other puddings
FAQ
Earl grey chia pudding can be made up to 4 days in advance and stored in an airtight container in the fridge. There's no need to reheat as this is enjoyed cold.
📖 Recipe
Easy & Simple Earl Grey Chia Pudding
Ingredients
- 1 ½ cup milk or plain oat milk or soy milk for a dairy-free option
- 1 bag Earl Grey tea or substitute with 2 teaspoon / 4 g earl grey or Lady grey loose leaf tea leaves
- 3 tablespoon chia seeds black kind
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey
Instructions
- First in a small pot filled with milk and bring to medium heat on the stovetop. Add the tea bag, reduce to low-heat, cover and steep for 5 minutes until the milk turns slightly brown. Remove this off heat. If needed, strain the milk tea through a tea strainer to remove any tiny leaves that escaped the bag. Transfer the liquid to an airtight container to cool down completely in the fridge.
- Once the milk tea has cooled, whisk in chia seeds, maple syrup and vanilla extract until combined. Allow this to soak for 10 minutes and then stir again to break up any clumps.
- Seal the container and store in the fridge for 3-4 hours or overnight for chia seeds to fully expand. Then serve with berries or other fruits, coconut flakes or any toppings of your choice.
Katy
This looks lovely, and I’d like to try it. I inly drink almond milk though and I noticed you suggested not to. May I ask why not?
Thanks!
Christie Lai
I find almond milk has a slight taste that can be a bit overpowering but feel free to use that if you don't mind it 🙂
Vic
This is my first time trying chia pudding and it was lovely 🙂 I'm a big fan of earl grey tea and this is really simple to make.
Christie Lai
Thank you so much for making my recipe and for the kind review, Vic! I'm so glad you enjoyed this version of chia pudding. I'm also a big fan of EG tea! So good.
Linda
This was so delicious. I love earl grey so I knew this would be right up my alley. Pretty easy too.
Leanne | Crumb Top Baking
I've made chia pudding with chamomile tea before, but never with earl grey! Adding this to the must try list for sure!
Christie
Thanks so much Leanne! Let me know if you do!
Leanne | Crumb Top Baking
I love making chia puddings and experimenting with different flavour combos. I've made a chamomile chia pudding before, but I've never tried one with earl grey tea. Definitely need to give this recipe a try!