Vegan Chai Latte Chia Pudding with Creamy Cinnamon Spice
By Ava Mitchell
Prep
1 min
Cook
20 min
Total
21 min
Servings
4
Level
Easy
Heating the milk with chai spices disperses them before the chia seeds go in, while steeping the tea off heat keeps its flavor clear rather than harsh. This chai latte chia pudding is a chilled vegan, paleo breakfast or dessert with a creamy set and cinnamon, ginger, cardamom, and black tea.
The base combines almond milk with cinnamon, ginger, cardamom, nutmeg, and cloves, then heats them together over medium-high heat. Occasional whisking prevents spice clumps and spreads the seasoning through the milk. Maple syrup is stirred in after boiling, while one black tea bag steeps as the mixture cools. Six tablespoons of chia seeds provide the thickening once they absorb the spiced liquid.
After the tea bag comes out, the first chia stir should look loose, with seeds moving freely through the milk. Five minutes later, stir again; this prevents a settled seed layer and encourages an even pudding. During chilling, the mixture changes from pourable to firm and creamy. The common mistake is judging it too soon: three hours is the stated minimum, while overnight gives the thickest texture.
Serve the pudding plain or add fruit, nuts, coconut chips, nut butter, chocolate, coconut whipped cream, maple syrup, or extra cinnamon. It is designed as a make-ahead breakfast, snack, or dessert. After chilling, it can also be warmed in a microwave or gently reheated in a small saucepan over lower heat.
Why you'll love this recipe
- Heating the milk with the spices before adding chia distributes cinnamon, ginger, cardamom, nutmeg, and cloves evenly instead of leaving dry pockets.
- Steeping the black tea after the heat is off builds chai flavor while the milk cools, without requiring a separate brewed tea.
- A five-minute pause and second stir keep the chia seeds dispersed, so the finished pudding sets evenly rather than forming a dense bottom layer.
- Chilling for at least three hours gives the seeds time to absorb liquid, producing the creamy, firm texture described in the recipe.
- Almond milk keeps the base dairy-free, while full-fat coconut milk is specifically offered when a richer, ultra-creamy pudding is wanted.
- Maple syrup can be replaced with powdered erythritol or monkfruit syrup, allowing a keto option without changing the spice-and-tea method.
Ingredients
- •2 cups almond milk (or any dairy-free milk)
- •0.75 tsp ground cinnamon
- •0.25 tsp ground ginger
- •0.25 tsp ground cardamom
- •0.25 tsp ground nutmeg
- •0.13 tsp ground cloves
- •3 tbsp maple syrup (or sugar-free sweetener for keto)
- •1 bag black tea
- •6 tbsp chia seeds
Instructions
- 1
In a small saucepan, combine almond milk, cinnamon, ginger, cardamom, nutmeg, and cloves and heat over medium-high heat while whisking occasionally.
- 2
When the mixture starts boiling, turn off the heat and stir in maple syrup.
- 3
Add the tea bag and steep for 15 minutes as the mixture cools.
- 4
Remove and discard the tea bag and stir in chia seeds.
- 5
Let it rest for 5 minutes, then stir again to ensure the chia seeds are evenly distributed.
- 6
Pour into a glass container and chill for 3 hours to overnight so the pudding firms up.
- 7
Serve alone or with favorite toppings, such as fruits, nuts, coconut chips, or nut butter.
FAQ
Nutrition (per serving)
Calories
126
Protein
4g
Fat
7g
Carbs
14g
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