Have you ever heard of butterfly pea tea? It’s made from the crushed petals of the bright blue pea flower making a naturally caffeine free herbal tea. As soon as the teabag is submerged with water, everything turns bright blue. But add a little acid (normally a squeeze of lemon or lime) and the whole thing transforms and slowly turns a deep purple colour.
As soon as I saw the colour, I just knew that I had to turn it into a chia pudding. I loved the rich blue tone, but if I’m honest I didn’t love the bland flavour of the tea on its own. I found that the little citrus kick from the lemon made all the difference. So, decided to use purple tea for this little experiment. I will admit I was a bit worried that the lemon would curdle the milk, but luckily there didn’t seem to be any issues with that.
The only thing that disappointed me with was the colour. I was expecting a seriously bright purple pudding but had more of a muted lavender tone. I think this has something to do with the seeds I use. My chia seeds are black and do tend to give a slightly grey appearance to the puddings when used alone. So, I guess they are to blame for the duller colour.
This tea was purely used for aesthetic purposes, so it is important to remember that it does basically taste the same as normal chia pudding. Except this version has a little citrus undertone, which I found went perfectly with a handful of sweet berries!
With this one it’s best to eat it straight away because of the lemon juice. If you need to store it, leave it in the fridge in an airtight container and eat within 24 hours.
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