Ingredients
Liquid Base
- 2 cups almond milk (or any dairy-free milk)
- 1 black tea bag
Spices
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Sweetener
- 3 tbsp maple syrup (or sugar free sweetener for keto)
Thickening Agent
- 6 tbsp chia seeds
Instructions
- Heat the Milk and Spices: In a small saucepan, combine almond milk, cinnamon, ginger, cardamom, nutmeg, and cloves. Heat over medium-high heat while whisking occasionally to infuse the milk with the spices.
- Boil and Sweeten: Once the mixture starts boiling, turn off the heat and stir in maple syrup (or your chosen sweetener) to dissolve evenly.
- Steep the Tea: Add the black tea bag to the hot spiced milk and steep for 15 minutes as the mixture cools down, allowing the tea flavor to develop thoroughly.
- Remove Tea Bag and Add Chia: Remove and discard the tea bag, then stir in the chia seeds so they are well incorporated.
- Rest and Stir: Let the mixture rest for 5 minutes, then stir again to break up any clumps and ensure even distribution of chia seeds.
- Chill to Set: Pour the mixture into a glass container and refrigerate for at least 3 hours or overnight for the pudding to firm up and thicken.
- Serve: Enjoy your chai latte chia pudding as is, or top with fruits, nuts, coconut chips, or nut butter for extra texture and flavor.
Notes
- For a keto version, use a sugar-free sweetener instead of maple syrup.
- Experiment with your choice of dairy-free milks such as coconut or oat milk for different flavors.
- Chilling time is important for texture; longer chilling yields a firmer pudding.
- This pudding can be stored in the refrigerator for up to 3 days.
- Add toppings of your choice just before serving to keep them fresh and crunchy.
- Prep Time: 6 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Paleo
- Diet: Vegan
