Hibiscus Berry Chia Tea

Chia (Salvia hispanica) is a beautiful flowering herb in the mint family native to Central America. When soaked in water, the mucilaginous nature of the seed makes Chia a diverse ingredient for smoothies, baked goods, sprouting, and soothing drinks. These marbled black, gray, and cream colored seeds are little treasure troves of omega 3 fatty acids, protein, fiber, and anti-oxidants. - Mountain Rose Herbs
Many of the recipes I find that contain Chia also include dairy or nut milks. I've seen THESE drinks on the market for loads of $$, and wanted to try my hand at making them myself. 
I love the tartness of the hibiscus paired with the sweetness of the honey. This tea is not only nourishing, but a perfect way to soothe your digestive system. 
Hibiscus Berry Chia Tea
1 TBSP + 1 tsp dried Hibiscus flowers
1 TSP dried rosehips
1 TSP dried orange peel
1 TSP dried spearmint leaves
1 cup frozen blueberries, softened & mashed
3 TBSP raw local honey
3 TBSP organic Chia Seeds
Boil 1 quart of water, turn off the heat and add the first 4 ingredients above (the tea blend). Cover & allow to steep for 15 minutes. Strain the bright red liquid into a pourable bowl. 
Allow to cool slightly, then stir honey until dissolved fully. Mix in the mashed blueberry mixture & chia seeds. 
Pour into a 1 quart container, seek & refrigerate. Allow the Chia seeds to produce gel for at least an hour but overnight is better. 
Shake the tea before serving and enjoy cold. 

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