Thai tea simply belongs in pudding form! Skip the expensive spa versions and make this delicious, plant-based chia pudding at home. It's an incredible way to infuse flavor using tea like Earl Grey, chai, or rose.
In a pot, bring the milk to a boil. Remove from heat. Add your Thai tea bags and let steep for 10 minutes. Squeeze each bag for peak flavor extraction. Whisk in maple syrup, vanilla extract, and cinnamon. Pour into a container, then whisk in the chia seeds until combined. Cover and refrigerate overnight (also chill the can of coconut cream).
Before serving, make the coconut whip cream by removing the solidified coconut from the liquid at the bottom of the can. Add to a bowl with the maple syrup and vanilla bean paste. Use a hand mixer to whip until creamy.
Serve chia pudding in a cocktail glass with a dollop of coconut whip. Garnish with lime zest, dusting of nutmeg, and black sesame seeds.
