dirty chai chia pudding kohana coffee

Dirty Chai Chia Pudding

I am not a coffee drinker. This revelation is usually met with a variety of reactions, including but not limited to shock and disgust. I live in NYC, surrounded by lovers of drips, cold brews, and Chemex brewers. As a supertaster, I find the taste of it as a straight beverage to be too bitter, and as an anxious person, I find the high amounts of caffeine – especially in cold brews – send my heart racing like a hamster on a wheel. It’s pretty much a lose – lose situation for me.

HOWEVER…I love coffee in things! Coffee ice cream, chocolate-covered coffee beans (go figure!), coffee milkshakes, you name it!

dirty chai chia pudding kohana coffee

In an effort to test the bounds of my coffee consumption while making a relatively nutrient-dense breakfast, I came up with this little number. While a dirty chai typically uses espresso in its mix, I’m flexing my favorite muscle: creative license. Ha! I used Kohana Coffee Cold Brew Concentrate to create this special recipe, and I have to say, I am impressed! The coffee mixed with the milk mellows it out a bit, though the flavor still shines. The chai tea and the cinnamon add a spice that plays off of the coffee flavor beautifully. Plus, do I have to get into how good chia seeds are for you? Google it if you don’t know, I feel like it’s almost common knowledge at this point. ūüėČ

dirty chai chia pudding kohana coffee

NOTE: This recipe was entered into Kohana Coffee’s recipe contest! Please click this link to find my recipe and vote for it before April 15th, 2017! Thanks in advance for your support!

Dirty Chai Chia Pudding
(Makes 3 – 4 servings, roughly 16 ounces in total)

Ingredients:

– 6 tablespoons chia seeds
– 1 cup milk of choice (dairy or plant-based)
– 1 – 2 chai tea bags
– 1/2 cup Kohana Cold Brew Coffee Concentrate
– 1/2 cup cold water
– 2 teaspoons ground cinnamon
– 1 teaspoon vanilla
– 1 tablespoon honey or maple syrup

Directions:

1.) Place chia seeds in a large bowl and set aside. Over medium heat, bring milk to a slow simmer; it should not be brought to a boil. Turn off heat, add tea bag(s), and allow tea bag to steep for 5 minutes. Use a spoon to press on the tea bag(s), if desired, to release more of the tea. Allow milk and tea mixture to cool down for 10 minutes.

2.) Add milk tea mixture, Kohana Cold Brew Coffee Concentrate, and water to chia seeds and gently whisk until thoroughly combined. Add ground cinnamon, vanilla, and honey or maple syrup and whisk again until combined. The mixture should start to thicken by this point.

3.) Place plastic wrap over bowl and place in fridge for no less than 3 hours. Remove from fridge and stir to unify the consistency of the chia pudding. Serve immediately or return to fridge until you’re ready to consume it! This pudding, refrigerated as directed, will remain fresh for up to five days.

Strawberry Pineapple Kale Smoothie

Those of you in New York City are well aware that this was one of the coldest Februarys since 1869. (I can only assume NBC 4’s fact-checking was correct on that one…) February was brutal and never-ending, despite it being the shortest month of the year. March came in like a lion, but there was some hope with random 50 degree days popping up every now and then. The first day of spring was March 20th, and…

IMG_6506

…cold white stuff fell on the ground in Fort Tryon Park. NO.

I needed some artificial spring, if only in drinkable form.

I had some kale handy in the fridge, and I recall a former roommate of yesteryear making me an amazing glass of kale and pineapple juice once upon a time. Mixed with some organic strawberries on sale at Westside Market at three for $5 (…YES!), the three combined to make a surprisingly creamy and fresh creation. I was lucky to have one of my roommates, Liz, at home when I was whipping it up; it was her 26th birthday, and what better way to start a new year off right than with pulverized Vitamins A, C, and B-12?

green smoothie

 Liz, the Birthday Girl, throwing her Birthday Smoothie up on The Instagrams.

This smoothie truly is as easy as prepping a few fruits and veggies and blending them in your blender. Even the laziest of us can muster up the energy, I assure you. This makes for a great breakfast accompaniment or a light afternoon snack.

green smoothie

 Strawberry Pineapple Kale Smoothie
(Serves Two)

Ingredients:
– 1 cup coconut milk (or milk of choice)
– 1 tablespoon chia seeds, plus an additional 1/2 teaspoon for topping
– 2 cups kale, washed and roughly torn
– 2 cups pineapple, cubed
– 8 large strawberries, hulled and quartered

Directions:

Add all ingredients to blender; blend for three minutes or until mixture has reached desired smoothness. Add to two small glasses. Top with remaining 1/2 teaspoon of chia seeds.

IMG_3644

P.S.: This is Ellie, Liz’s beautiful brindle and resident kitchen activity overseer. Glad she was there to make sure I made the smoothies right! Though, I’m sure she was disappointed I didn’t add her favorite vegetable to the smoothie: carrot. Elle Belle ain’t a fan of kale. Haaa.