Ingredients
- 3 tsp Classic powderSuperboba
- 80 ml hot water, about 85 C
- 400 ml oat or coconut milk
- 6 tbsp chia seeds
- 2 tbsp maple syrup
- 1 pinch salt
Steps
Whisk the Classic powder into the hot water until smooth.
Stir in the milk, maple syrup and salt.
Whisk in the chia seeds, then leave for 10 minutes and whisk again. The second whisk is what stops it setting in one lump.
Divide between jars and refrigerate at least 4 hours or overnight.
Top with fruit or a spoon of jam.
Good to know
- Whisk twice, ten minutes apart. Skipping the second whisk gives you a solid raft of seeds on top and liquid underneath.
- Keeps four days covered in the fridge.
- Chia absorbs a lot, so if it sets firmer than you like, loosen it with a splash of milk.
