This Chai Chia Pudding is for the chia spices lovers, it’s a creamy chia seed pudding packed with the most delicious chai flavors.

While the full recipe is just below, please keep reading to get all my ingredient selection tips, view photos of how I make it and more!

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Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need a few simple ingredients for this recipe. Here’s how to pick them.

Chia Seeds – The key ingredient of the pudding, these tiny seeds swell as they absorb liquid, creating a luscious, custard-like texture and packing in protein, fiber, and omega fatty acids. If you’re not a fan of the texture, you can lightly grind them (but be sure to measure before grinding) or try using ground flaxseeds, though they won’t gel quite the same way.
Almond Milk – This provides the smooth, creamy liquid base and a subtle nutty flavor that complements the spices. You can substitute with any plant-based milk such as soy, coconut, or oat milk depending on your creaminess or protein preferences. Just keep in mind that using a thicker milk like coconut may yield an even richer pudding.
Coconut Yogurt – Adds extra creaminess and a tropical tang that enhances the chai spices. While coconut yogurt is especially complementary here, you can also opt for dairy-free cashew or soy yogurt. Using non-dairy yogurt helps maintain the pudding’s smooth consistency.
Maple Syrup (Optional) – A natural sweetener that gently balances the spicy flavors of chai. Alternatives include agave syrup, coconut nectar, or even brown rice syrup if you prefer a slightly different sweetness. Adjust the quantity based on your taste preference for sweetness.
Vanilla Extract – Vanilla adds a warm flavor that ties all the ingredients together. If you’re missing vanilla, a dash of almond extract can offer a similar, though subtly different, aromatic touch.
Cinnamon – The primary spice that infuses the pudding with that unmistakable chai warmth. Feel free to adjust the amount if you love a spicier note or want to mellow it down a bit.
Ground Cardamom – This delivers an aromatic, citrusy note that is typical to chai. If you only have cardamom pods, grind them using a coffee grinder, or if unavailable, you might simply up the cinnamon slightly to compensate.
Ground Ginger – Adds a zesty kick that boosts the pudding. Fresh ginger could be used but may alter the texture slightly, so the ground version is ideal for even flavor distribution.
Ground Nutmeg – This brings a nutty flavor that goes very well with the other spices. Use it sparingly, as its flavor can be potent, yet it is key to that authentic chai taste.
Allspice – Provides a subtle blend of sweet and spicy notes that rounds out the chai spice mix. Although optional, it contributes to a richer, more layered flavor in the pudding.

How to Make Chai Chia Pudding

Like all chia seed recipes, this is a really easy recipe to whip up. Here’s how in pictures.

Dry Chai Chia Pudding ingredients in a container.

Combine all the dry ingredients (spices + chia seeds) in a container.

Pouring dairy-free milk on the dry Chai Chia Pudding ingredients.

Pour the unsweetened almond milk on top of the dry ingredients.

Stir the mixture to make sure the spices are absorbed by the milk.

Chai Chia Pudding ready to set in a container.

Let the pudding rest for 20 minutes but stir it every 5 minutes to prevent the seeds from sinking. Keep it overnight in the fridge to set.

Carine’s Tips

I have a few more tips for you to make the very best pudding.

Stir Early and Often – Once you mix in the almond milk, coconut yogurt, and spices, whisk the pudding every 2–3 minutes during the first 10 minutes to prevent the chia seeds from clumping and to help dissolve the spices.
Keep an Eye on the Spices – The dried spices tend to float on top initially. Regular stirring helps to distribute them evenly, ensuring every spoonful is infused with balanced chai flavors.
Adjust Sweetness to Taste – Taste your blended mixture before letting it set. Depending on your preference and the natural sweetness of your ingredients, you might want to tweak the amount of maple syrup or try another liquid sweetener.
Customize Your Spice Blend – Don’t be afraid to play with the ratios—if you adore cinnamon, a bit more can elevate the flavor; if you miss the pungent aroma of cardamom, consider pre-soaking cardamom pods in lukewarm almond milk overnight, then remove the pods before using the milk.
Grind for a Smoother Texture – If the texture of whole chia seeds isn’t to your liking, you can lightly grind them. Just measure out the seeds first to maintain the right proportions.
Chill Thoroughly – For best results, refrigerate the pudding for at least 2 hours or overnight. This allows the chia seeds ample time to absorb the liquid and for the flavors to meld together beautifully.
Creative Toppings – When serving, consider adding fresh banana slices, a drizzle of your favorite nut butter (like peanut or almond), an extra spoonful of coconut yogurt, or even a final dusting of cinnamon for that extra flavor punch.
Stir Before Serving – Give the pudding a good stir right before serving to reincorporate any spices that may have floated to the top, ensuring a consistent flavor in every bite.

Serving Suggestions

This is a very simple breakfast or dessert recipe, but it’s also very easy to transform it with different add-ins.

Spice It Up Further – Add a pinch of other warm spices such as cloves or even a dash of black pepper for an extra twist on the chai flavor.
Layer It Out – Transform your chia pudding into a parfait by layering it with sliced fruits, a sprinkle of granola, or a handful of toasted nuts for additional texture.
Meal Prep Marvel – Store your chai chia pudding in airtight jars in the refrigerator for up to 3 days, making it an ideal grab-and-go breakfast or a healthy snack to enjoy throughout the week.