Y’all ready for this? It’s tangy, it’s sweet, it’s summery and fresh….

Ok so since I jumped on the freelance train I’ve had to change my daily habits quite a lot, basically build a new routine from the ground up (almost), and let me tell ya, it ain’t easy! But it’s getting there.

One of the things I’ve had to really focus on is getting a good breakfast that doesn’t annoy me. I’m like that, I need a good breakfast to start the day or the whole thing just goes to the shitter – DIVAAAA, but for reals, cannot take oatmeal on the daily, especially in the summer. Hence, I decided to take steps to be a bit more gourmet about breaky. Yogurt is my absolute fave, but me cannot has dairy, so I’ve gone for those dairy free options which are not the best tasting. I still want to have the nutrition of the dairy-free yogurt but sans the chalk-and-dust after taste of some brands.

To solve this problem I used a plain non-dairy yogurt as a base and I totally accessorized it with ground tea, fresh summer fruit, honey, and nuts. IT WAS SO GOOOOD. And yes, you heard correctly, ground tea is a thing and I’m using it on almost anything these days.

Check out the full recipe after the jump to make your own! (Take the basics and add your own twist).

Breakfast Hack: Tangy Hibiscus Yogurt (dairy-free), Warm Peaches, and Honey

Makes 1 bowl

Ingredients:
– 2 tbsp lose leaf hibiscus tea
– 1 cup non-dairy yogurt (plain)
– 1/4 teaspoon pure vanilla extract
– 1 peach
– 2 tsp honey
– 2 tsp chopped pistachios
– Optional: chia seeds, hemp seeds, or any other booster of your choice

Instructions:

1. Place the hibiscus tea in a blender and blend for 2 minutes until the tea becomes a somewhat fine powder (little bits of tea left is fine, just no big chunks).
2. In a small bowl combine the ground hibiscus tea, yogurt, and vanilla extract. Mix until combined (if you have time you can let it sit in the fridge for about 10 minutes to intensify the flavour).
3. Cut the peach in wedges and put them in a very clean pan or small pot with a splash of water (about 1 tablespoon), heat them up on both sides and remove (you can also nuke them if you have a microwave, I’m a hippie and don’t own one).
4. In a serving bowl pour in the hibiscus yogurt, add the warm peaches (and any leftover liquid from the pan), drizzle honey, and top with pistachios and any other booster of your choice.

It’a tangy, it’s sweet, and it’s the best! In winter you can try the same but with earl grey tea, oh yeaass.

Note: I used plain coconut yogurt for mine since it has a milder flavour that’ easy to work with.