Vegan Chai Chia Pudding
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!
Servings: 1 bowl
Calories: 450kcal
Ingredients
- 1 cup Chai Concentrate
- 1 cup Almond Milk
- ½ cup Chia seeds black or white
Instructions
- 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.1 cup Chai Concentrate , 1 cup Almond Milk
- 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.½ cup Chia seeds
- 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
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.
Nutrition
Serving: 1bowl | Calories: 450kcal | Carbohydrates: 38g | Protein: 15g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 346mg | Potassium: 433mg | Fiber: 30g | Sugar: 0.3g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 836mg | Iron: 7mg
