In a small saucepan, heat 2 cups of your milk of choice over medium heat until steaming, but not boiling.

Add 2 tablespoons of black tea leaves and steep for 5 minutes.

Strain the mixture through a fine sieve to remove the tea leaves.

Return the strained milk to the saucepan and stir in 1/4 cup of dark brown sugar, 1 teaspoon of vanilla extract, and a pinch of salt.

Continue to stir until the sugar completely dissolves.

Transfer the warm milk tea mixture into a bowl and place it in the refrigerator for 15 minutes.

After cooling, gently stir in 1/3 cup of chia seeds.

Pour the mixture into individual serving glasses, filling them about three-quarters full.

Cover each glass with plastic wrap and refrigerate for at least 3 hours.

In a mixing bowl, whip 1 cup of heavy cream with a pinch of salt and 2 tablespoons of additional brown sugar until soft peaks form.

Generously top each serving with a dollop of salted foam before serving.