Have you ever tried a London Fog before? I might be a bit obsessed – they are pretty much my go-to coffee shop order these days. For those that don’t know, a London Fog is an earl grey tea latte with vanilla syrup. It’s sweet, floral, creamy, and delicious. Rumour has it the drink originated in Vancouver, BC – which makes it even better as far as I’m concerned! And the fact that Starbucks has now added them to their menu means the London Fog has hit the big time. So do yourself a favour, and try one out (although I don’t recommend the one from Starbucks – it’s not that great). But maybe finish reading the rest of this post first 🙂
Since I love this flavour combination so much, I decided to start playing around with it at home. It just seems like something that would transfer over to a variety of dishes. At Christmas time I made London Fog Shortbread, which were basically to die for. But clearly I can’t eat shortbread for breakfast (every day anyways), so I needed something a little more fibre-filled and nutritious. That’s when chia pudding popped into my head.
There’s something about the colour of plumped up chia seeds that reminds me of a London Fog. I always associate that purple-grey hue with what I think my drink would look like, if I could see it through the takeaway cup (even though I’m fairly certain it just looks white). To not compete with the colour and flavour, I kept my ingredients fairly neutral – chia, hemp seeds, coconut, cashews. And instead of a vanilla coffee syrup, I used vanilla extract and a touch of maple syrup, so it’s not so cloyingly sweet.
I love to buy my Earl Grey tea in bulk, and use my mortar and pestle to grind it up into a fairly fine powder. You could definitely use a spice or coffee grinder to do the same. But the mortar and pestle is more fun. There’s something satisfying about turning those tea leaves into powder with just a bowl, stick, and your own manual labour. Not that it’s really that hard to do.
While I would normally mix this up in a mason jar, and eat it that way (since I’m usually eating breakfast at my desk at work), I took some inspiration from the smoothie bowl cookbook I’m currently reviewing, and served it up all pretty like in a bowl. I love to add some fresh or frozen berries to this chia pudding, not only for a pop of colour, but to get in one of those servings of vegetables and fruits!
London Fog Chia Seed Pudding
Skip the coffee shop line up! Transform your favourite drink into your new favourite breakfast with this fibre-licious chia pudding. Coconut, cashews, and hemp seeds help to round out this creamy breakfast treat. Add your favourite fresh or frozen fruit for a complete breakfast.
- 2 1/2 tbsp chia seeds
- 2 tbsp hemp seeds
- 2 tbsp raw cashews, chopped
- 1 tbsp shredded unsweetened coconut
- 1 tsp earl grey tea, ground into a powder
- 1 cup milk (dairy or non – I like to use coconut or cashew)
- 1 tsp maple syrup
- 1/2 tsp vanilla
- fresh or frozen fruit (optional)
1. In a container you can seal, combine all ingredients except for the fruit, and mix well to combine. Store sealed in the fridge for 30 minutes, or overnight.
2. To serve, top with your choice of fruit and enjoy!
London Fog – yay or nay? What’s your favourite coffee shop drink?