Chai Chia Pudding

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www.theconsciousplantkitchen.com

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chai-chia-pudding/ or scan the QR code here ➡️

Prep Time10

Refrigerating6

Total Time6 10

Servings: servings

Calories: 213.5kcal

Author: Carine Claudepierre

Ingredients

½ cup Chia Seeds (note 1)
2 cup Almond Milk (note 2)
½ cup Coconut Yogurt (note 3)
4 tablespoons Maple Syrup (note 4) optional
1 teaspoon Vanilla Extract

Chia Spices

1 ¼ teaspoon Cinnamon
½ teaspoon Ground Cardamon (note 5)
½ teaspoon Ground Ginger
⅛ teaspoon Ground Nutmeg
⅛ teaspoon Allspice

US Customary - Metric

Instructions

In a small bowl, add chia seeds, all the chai spices and use a fork to combine.
Pour milk, coconut yogurt, maple syrup, and vanilla extract.
Use a fork to stir everything well together. The dried spices tend to float on top of the milk, keep whisking to dissolve them as much as you can. They will stay on top, that's ok. Set the batch of chia pudding aside on the benchtop for the next 10 minutes, and every 2-3 minutes, stir to make sure the spices mix into the milk and the chia seeds don't form lumps.
Cover the bowl with a lid or plastic wrap, refrigerate for at least 2 hours or overnight, until the pudding is thick and the seeds have absorbed the liquid.
The next day, stir again for a minute to combine the spices from the top to the rest of the pudding.
Serve with fresh banana slices, drizzle of peanut butter, coconut yogurt, and a pinch of cinnamon.

Equipment

Glass Jar (15 Oz)

Notes

Note 1: You can grind the seeds if you don't like the texture of chia seeds. Measure the amount of chia seeds before grinding them.

Note 2: You can use any milk you like for this recipe.

Note 3: You can use any yogurt but I love the flavor of coconut and chai spices, that's why I recommend unsweetened dairy-free coconut yogurt. It's also super creamy and add creaminess to the pudding.

Note 4: Any liquid sweetener can be used like agave syrup, or coconut nectar.

Note 5: Where I live, I can only find cardamom pods. I grind them in a coffee grinder. You can skip this spice, and increase cinnamon instead.

Storage: You can store the pudding in the fridge in sealed airtight jars for up to 3 days.

Nutrition