Chia (Salvia hispanica) is a beautiful flowering herb in the mint family native to Central America. When soaked in water, the mucilaginous nature of the seed makes Chia a diverse ingredient for smoothies, baked goods, sprouting, and soothing drinks. These marbled black, gray, and cream colored seeds are little treasure troves of omega 3 fatty acids, protein, fiber, and anti-oxidants!
This recipe gives the traditional Chia Fresca drink a creative twist. The tartness of Hibiscus tea paired with the sweetness of honey and the viscous Chia gel come together in superbly refreshing harmony. Not only delicious and nourishing, this tea is the perfect demulcent treat to help soothe and relax mucus membranes in your digestive system that may be irritated.
Hibiscus Berry Chia Tea
- 1 tbsp organic Hibiscus High Tea
- 1 tbsp organic Hibiscus Flowers, dried
- 1 handful of fresh blueberries, strawberries, or blackberries, blended
- 2 tbsp raw local honey
- 3 tbsp organic Chia Seeds
Make a quart of tea using the Hibiscus High and Hibiscus flowers.
While the tea is hot, stir in the honey until completely dissolved.
Allow to cool to room temperature.
Add the Chia seeds to your tea and stir well.
When your tea has cooled a bit, add the berry purée and stir into the infusion.
Refrigerate and allow the Chia seeds to produce gel for about an hour, or overnight if you can wait!
Shake the tea before serving and enjoy cold!
Feel free to experiment with your favorite teas, juices, and fruits for even more Chia possibilities!