Coconut Chia Barley Tea Recipe (video)

[Saviolo]

This recipe was inspired by a drink I had at a Vietnamese restaurant recently. It was a roasted tea with milk and chia seeds and grass jelly. It was delicious, and had some great phantom flavours of chocolate! When we got home, hubby thought it would be a good mix with the homemade barley tea he frequently drinks, some chia seeds, and some coconut milk. Turns out, he was right!

This is a super simple recipe, and delicious. The chia does take some time to bloom, and ideally you'd want to let it sit in the barley tea for a couple of days in the fridge before drinking. They sort of act as tiny bubble tea tapioca pearls, and you can drink them up with a bubble tea straw, or just sip it. Also, you can make drink these either cold or warm (we microwave them briefly to warm them up). If you wanted to sweeten this, you could add a little dollop of maple syrup or even date syrup!

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[Warpy]

1. Sounded good until you got to the milk

Vietnamese places here make a lot of wonderful drins but they all contain milk or worse, condensed milk. I know from travelers that it's the same in Vietnam, odd since they statistically don't digest the horrible stuff any better than I do.

Oh, I know there are non dairy subs now but when you learned to loathe milk by the age of five, you are not interested in anything that tastes like it at all.

/rant.

I've got some malted barley flour, so I might try a variation of this, see how it comes out.

[Saviolo]

2. We used coconut milk!

This is a vegan recipe between the pot barley, the chia, and the coconut milk. There's no dairy in the version we made. You could use milk or cream if you wanted (and they did in the restaurant that we got the idea from), but we didn't use any dairy at all in this recipe. The Aroy-D coconut milk is completely vegan.