Vegan chai chia pudding is the perfect delicious breakfast, snack, or dessert! Made with just a few ingredients and bursting with Masala chai spice flavor, this overnight recipe is sure to become a favorite!
Start by adding chai concentrate and almond milk into a medium-sized, stainless steel pot. Turn the heat on low and begin to warm the ingredients while gently stirring.
Slowly, pour in chia seeds stirring while adding. I like to use a large whisk to avoid any clumping. Continue to stir to incorporate the chia seeds with the liquid. If the pot has begun to boil or even simmer, you can turn off the heat. The goal is just to warm the liquid.
Continue to stir the pudding for several minutes until it begins to thicken. NOTE: Under stirring might cause the chia seeds to sink to the bottom and clump.
Once the pudding has begun to thicken, stir it a few minutes more. Then, remove from the stovetop and transfer to a refrigerator save container with lid. Refrigerate for at least 6 hours or overnight.
Notes
See more expert tips and variations above.Storage: For optimal results, store leftover chai spice chia seed pudding in an airtight container in the fridge for up to 5 days.Sweetener: If you want a sweeter pudding, add a teaspoon of maple syrup.Recipe and photography by Courtney Kent.