Saturday, March 9, 2019

Chilling Out

Or is that thawing out?  Well, if it's March in the PNW it's both, and everything in between, which inspired my latest batch of chia seed pudding.
Part One
Here's what you need:
3T dried peppermint leaves
2 c boiling water
Here's what you do:
Combine, and steep until cool.
Part Two
Here's what you need:
2 c full-fat coconut milk
2 c peppermint tea (above)
3/4 c coconut shreds
1/2 c chia seeds
2 1/2 T pure, organic maple syrup
1 tsp organic vanilla extract
Pinch of pink Himalayan salt
Here's what you do:
If using canned coconut milk, empty 2 cans into a small dish or glass measuring cup, and whisk to ensure the milk has not separated due to cool temperatures.  Once smooth, combine 2 cups of coconut milk with 1 cup peppermint tea, and shredded coconut in a blender, and whip on high until the mixture is fully incorporated.  Pour back into your glass measuring cup, and set aside.

In your newly freed up blender, pour in the other cup of peppermint tea, and add maple syrup, vanilla, and salt.  Mix until fully incorporated, and empty into a large mixing bowl, whisk in chia seeds, pour in coconut milk, and whisk once more.  Cover and place in the refrigerator for an hour (or overnight).  After the mixture is chilled, and all set up, whisk by hand one more time before spooning into dishes.  Serve immediately.

What I love about this treat aside from how fast it is to make (aside from the chilling part) is how it combines the warming flavors of summer like coconut, and vanilla with a whisper of winter with peppermint lingering in the background.  This is not a recipe that screams "PePpeRmInt!" It's delicate, and refreshing, and what's even better is that it can be frozen into a "nicecream" form if you prefer that texture to the more custard-like state of chia seed pudding.

Bon appétit!