Tulsi Sweet Rose Strawberry Chia Pudding
This floral, creamy chia pudding uses Tulsi Sweet Rose tea as the liquid base for a delicate rose flavour without artificial syrups. Layered with strawberries and pistachios, it doubles as a breakfast or dessert with a strong aesthetic appeal.
Ingredients
- 2 Tulsi Sweet Rose tea bags
- 1 ½ cups just-boiled water
- ½ cup plant milk (almond or oat)
- 5 tbsp chia seeds
- 2–3 tbsp maple syrup or rice malt syrup
- ½ tsp vanilla extract
- 1 cup sliced strawberries
- 2 tbsp chopped pistachios
- Optional: edible dried rose petals
Step-by-step method
- Steep tea bags in boiled water for 8–10 minutes, then remove and allow to cool completely.
- In a bowl or jar, whisk cooled tea with plant milk, sweetener and vanilla, then stir in chia seeds.
- Let sit 10 minutes, stir again to break up clumps, then refrigerate for at least 2 hours or overnight until thick.
- Layer chia pudding with strawberries in glasses, top with pistachios and rose petals, and serve chilled.
Why this tea?
Tulsi Sweet Rose typically pairs Tulsi with rose and other gentle herbs, creating a soothing blend often associated with emotional balance and heart-opening rituals. Using it in a dessert-like pudding creates a calming, beauty-aligned treat that still feels light and nourishing.
Variations & FAQs
- Swap strawberries for raspberries or poached pears when berries are out of season.
- For extra creaminess, replace part of the plant milk with coconut milk.
