Chai Chia Pudding – say that 5 times fast!
I can’t get over how magical chia seeds are! I mean first the 90’s graced us with the cha cha cha CHIA PETS! Did you ever have one as a kid?! I think the annoying jingle was enough to keep me from buying one ha! And NOW those chia seeds are considered one of the healthiest foods you can eat! They are packed with Omega-3 Fatty acids (healthy fats), antioxidants, and fiber. Because of all of that fiber they can help you feel fuller longer and can help regulate blood sugar levels! Chia seeds aren’t just for growing funny looking hair on a clay animal anymore! There are so many ways to eat chia seeds, add them to a smoothie, sprinkle them on oatmeal or yogurt, throw them into some homemade granola bars or energy balls. All good ways to add those nutrient dense chia seeds to your diet, right? Yes, BUT IMHO I think the best way to eat your chia seeds is to make chia pudding!
I mean it’s pudding, it’s tasty AND healthy for you and you are getting a good serving of those good-for-you chia seeds! Chia seeds are pretty much the unicorns of food – let them soak in some liquid for a few hours and the fiber in those tiny seeds expand and transform into a rich and creamy pudding! See, they’re magical! Best part is that chia seeds are flavorless, they can take on pretty much any flavor combo you can imagine. For example my Chocolate Peanut Butter Chia Seed Pudding and my Coconut Banana Chia Seed Pudding are both incredibly tasty and make you feel like you’re eating an indulgent dessert – I may be a little obsessed.
With all of the magic happening on this blog with those chia seeds I couldn’t resist creating another chia pudding recipe! Vegan Chai Tea Spiced Chia Pudding, yes it’s a bit of a tongue twister, we’ve already established that. It’s kind of fun though chai and chia have the exact same letters in them, the last two letters are just switched around. HA! I’m smart! ANYWAYS back to the pudding.
Vegan Chai Tea Spiced Chia Pudding has all of the flavors that you love in a chai tea latte: cinnamon, cardamom, cloves, ginger, black pepper. In fact, the base of the recipe is brewed chai tea concentrate. My personal favorite store bought chai tea is Bengal Spice by Celestial Seasonings. It’s sweet, spicy and more flavorful than any other store bought chai tea I have had. Plus it’s caffeine free so you can enjoy the pudding anytime of day. BUT if you don’t have Bengal Spice than use any chai tea you have on hand. After we brew up that chai tea concentration we throw some chia seeds and a little honey (or maple syrup) into some coconut almond milk (my fave is Toasted Coconut Almond Milk by Califia Farms, but use any kind of dairy free milk you prefer). Throw in some chai spice mixture for an extra kick, give it all a good stir, and then all we have to do is wait! For 6 to 8 hours! While the little chia seeds do their magic! It’s worth the wait though because what you are left with is a thick, creamy, healthy pudding!
Vegan Chai Tea Spiced Chia Pudding is great for winter with all it’s warming and uplifting spices. It’s filling, satisfying, yet light and refreshing. We enjoy this chai tea pudding as light healthy dessert with some sweetened coconut flakes on top for a little crunch but it would also be great as part of a breakfast. You could even throw some chopped mango on top, for some extra sweetness, or some coconut whipped cream for extra indulgence – I’ll be right over! 😉
- 2 chai tea bags (I like Bengal spice by Celestial Seasonings)
- 1 teaspoon chai spice mixture* (store bought or see notes for ingredients)
- 1 cup unflavored, unsweetened almond milk (or any other dairy free milk you prefer)
- ¼ cup chia seeds
- 2 to 3 tablespoons honey (or sub maple syrup for vegans)
- pinch sea salt
- OPTIONAL TOPPINGS
- toasted coconut flakes
- mango, chopped
- coconut whipped cream
- Brew the two chai tea bags in the smallest amount of hot boiling water possible, just enough to cover them. Allow them to steep according to the package instructions, remove the bags when time is up and allow the hot water to mostly cool.
- Add all of the ingredients to a small mixing bowl including the cooled chai tea concentration. Whisk until well combined. Taste and adjust flavors as needed.
- Cover and refrigerate for 6 to 8 hours. When the chia seed pudding is ready to eat it will have thickened and the seeds softened and expanded. Stir and transfer to your serving dish. Top with any or a combo of the optional toppings listed above.
- The chia pudding will keep in the fridge for up to 5 days. It may continue to thicken as it sits, stir in more milk to thin out as needed.
The prep time does not include hands free time that is needed for the pudding to rest (6 to 8 hours).
The Nutrition Facts do not include any of the optional toppings.