Almond Chai Chia Pudding Recipe
Prep Time:
4 hours, 25 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 2 cups unsweetened vanilla or plain almond milk
  • 2 chai tea bags
  • ⅓ cup plus 1 tablespoon chia seeds
  • ½ cup amber maple syrup
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • ⅓ cup sliced almonds
Directions
  1. Bring the almond milk to a simmer in a saucepan over medium heat.
  2. Turn off the heat and add the tea bags.
  3. Cover and let steep for 15 minutes.
  4. Remove the tea bags, squeezing out the excess liquid into the milk.
  5. Add the chia seeds to the pan, whisking to break up any clumps.
  6. In a separate small saucepan, combine the maple syrup, cinnamon, cardamom, cloves, and ginger.
  7. Bring to a boil, then reduce the heat to low and simmer for 2 minutes, stirring occasionally. Remove from heat.
  8. Whisk ¼ cup of the chai maple syrup into the chia seed mixture, reserving the extra syrup.
  9. Transfer the pudding to 4 glass serving dishes.
  10. Cover each with plastic and refrigerate for at least 4 hours or overnight.
  11. Add the almonds to a small skillet over medium-low heat.
  12. Stirring frequently, toast until golden brown (about 5 minutes). Transfer the almonds to a dish and let cool.
  13. To serve the almond chai chia pudding, top each dish with some of the toasted almonds.
  14. Drizzle about 1 tablespoon reserved maple chai syrup over the almonds.
  15. Serve immediately as a snack or dessert.