Chai Chia Pudding

This creamy and easy to make Chai Chia Pudding is packed with chai spice, a delicious and healthy make-ahead breakfast. It’s filling and packed with plant-based protein, fibre, antioxidants. It is also gluten-free, vegan and refined sugar free. 

Chai latte is one of my favorite hot drinks, especially now in the fall. There is something so comforting about the taste and aroma of this Indian tea and spice combo. Thats why I decided to incorporate in my breakfast and I am so glad I did!

Another one of my favourites for meal prepping breakfast are these Cinnamon Roll Chia Pudding or this Pumpkin Chia Pudding.

Jump to:

• Ingredients
• Instructions
• Substitutions and variations
• Tips for making Chia Pudding
• More chia pudding recipes to try:

Ingredients

This Chai Chia Pudding recipe is super easy to make and requires just a few ingredients. See the list below. 

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Almond milk, or other plant-based milk.
• Chai tea bag,
• Maple syrup, or other liquid sweetener like agave syrup. Coconut sugar can also be used.
• Chia seeds
• Cinnamon and cardamon
• Ground ginger, optional 
• Optional toppings: peanut butter, granola and chocolate chunks

Instructions

Heat the almond milk and spices to a simmer. Take off the heat and add the tea bag, let it sit for 10 minutes, then remove the tea bag. 

Stir in the chia seeds and maple syrup to your taste. Stir well and let sit 5 minutes, stir again and then spoon into serving containers and cover. Let the chia pudding chill in the fridge for 4 hours or over night. 

Serve with peanut butter and granola if desired.

Hint:

Substitutions and variations

• Extra protein– Mix in 1 tabs of protein powder, you might have to add a little bit more milk. 
• Tea – I used one chai tea bag in this recipe, if you like a stronger tea flavor, you can add 2 tea bags. Black tea or chai green tea can also be used.
• Milk – this recipe uses unsweetened almond milk, but it can also be you substituted for any other kind of milk, to keep this recipe vegan, make sure to use a plant-based milk.
• Spices – a mix of Cinnamon, cardamon and ginger tastes wonderful with the chai tea flavor. It can also be substituted with an equal amount to chai spice.

Tips for making Chia Pudding

• Stir the chia seeds into the milk mixture well, and then stir again! This will prevent lumps of chia seeds forming in you chia pudding.
• For best results, let the chia pudding cill out in the fridge overnight. If you are short on time, chill for a minimum of 4 hours.
• Taste the chia pudding before adding maple syrup, I don’t like it so sweet, sometimes I don’t add any sweetener at all. I find the almond milk has a sweet flavor on its own. Agave syrup or coconut sugar can also be used. If you are using coconut sugar, add it to the milk when it is hot so it dissolves.

More chia pudding recipes to try:

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