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Free shipping on orders over €45
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Our 88 – Nile Valley is a must-have of the nunshen selection. Discover our tea expert’s chia pudding recipe, revisited with our Nile Valley green tea.
Ingredients:
200 ml of coconut-based plant milk
20g of chia seeds
1 muslin of our green tea 88 – Nile Valley, or 2g if the tea is loose
1 banana
About ten raspberries
About ten blueberries
The day before:
Infuse the Nile Valley tea muslin in 200ml of coconut plant milk for 2 hours at room temperature. Remove the tea muslin. Add the 20g of chia seeds, mix with a fork to distribute the seeds well. Leave in the refrigerator overnight. The seeds will have swollen after about 12 hours.
When ready to serve:
Slice a banana, rinse the raspberries and blueberries.
Divide the pudding into a bowl or two small glasses.
Place the banana slices on top, then a few raspberries and a few blueberries.
Admire. Smell. Take it in your mouth, be attentive to the different textures (the softness of the banana, the crunch of the blueberry, the velvetiness of the raspberry and finally the creaminess of the pudding).
Perceive the aromas and flavours of each fruit to finish on the pudding: the milky, soft note of the coconut mingles with the notes of the tea. The tea brings richness and complexity; it brings a very fresh, fruity and wonderfully flowery bouquet.