3 Tick Tock Original Rooibos teabags
1 tsp vanilla extract
2 tsp finely grated lemon zest
200ml boiling water
500g plain unsweetened yoghurt
60g chia seeds
½ tsp ground cinnamon
15 strawberries
Fresh mint leaves, to garnish
Crushed hazelnuts, to serve
Place the Tick Tock Original Rooibos teabags, vanilla extract and lemon zest in a jug. Add the boiling water, stir through and let steep to a strong tea (around 5 minutes) before allowing to cool completely.
Remove the teabags and slowly stir the tea into the yoghurt. Add the chia seeds and cinnamon and mix well.
Spoon the mixture into individual bowls (about 160ml per portion). Allow to set for about 30-45 minutes in the fridge.
Meanwhile, blend 8 of the strawberries to make a purée.
Just before serving, spoon the strawberry purée over the chia puddings. Garnish with mint, hazelnuts and sliced strawberries.
