Hibiscus Rose Chia Pudding – Summer Dessert

Ingredients & Prep Time

Serves: 2
Prep Time: 10 minutes active, 4 hours chill

Ingredients:

1 cup regular milk (full cream or toned)

1 Twinpetals Hibiscus & Rose tea bag

1½ tablespoons honey or maple syrup (adjust to taste)

¼ cup chia seeds

3–4 fresh or frozen strawberries (or raspberries)

Extra berries for topping

A Floral Dessert with a Fruity Twist

There’s something so satisfying about spooning into chilled chia pudding on a warm day—especially when it’s made with floral tea and blended fruit. This version brings together the bright tartness of Twinpetals Hibiscus & Rose tea and the natural sweetness of strawberries for a beautifully balanced, no-fuss treat.

Here’s how to make it:

1.Infuse the Milk:
 Heat milk in a small saucepan until warm (not boiling). Add the Twinpetals tea bag and honey. Let steep for 5 minutes, then remove the bag.

2.Blend with Berries:
 Transfer the tea-infused milk to a blender with the strawberries. Blend until smooth and lightly pink.

3.Add Chia Seeds:
 Pour the mixture into a bowl and whisk in chia seeds. Let sit for 5 minutes, then whisk again to break up clumps.

4.Chill:
 Cover and refrigerate for at least 4 hours or overnight until set.

5.Serve:
Spoon into bowls or glasses and top with a few extra berries. That’s it—light, pretty, and satisfying

This rose-hibiscus chia pudding feels like a quiet luxury—cool, calming, and easy to make. The Twinpetals blend adds a graceful floral base, while the berries bring freshness and color.

Try it with your next pack of Twinpetals Hibiscus & Rose tea and let your dessert ritual bloom.