Description
Chia seeds make this pudding thick and creamy. It has all of the warming chai tea spices and is naturally sweetened. Plus it’s easy to make!
Ingredients
Units
Scale
- 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)
- 1/4 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
Instructions
- 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.
Notes
*Chai spice mixture, make as much or as little as you need: 4 parts ground cinnamon, 2 parts ground ginger, 2 parts freshly ground cardamom,1 part ground cloves, 1 part ground coriander, 1 part finely ground black pepper
The prep time does not include hands free time that is needed for the pudding to rest (6 to 8 hours).
