Chai Latte Chia Pudding
This Chai Latte Chia Pudding is made with a homemade creamy chai latte mix that tastes just like your favourite Fall drink! This recipe is delicious to enjoy for breakfast, as a snack or for a healthy dessert!
This is an old recipe from the blog that has been updated to make it even better!
Chai Chia Pudding For Fall
I love the delicious warming flavours of chai. Especially with this cold weather, there’s nothing like the festive flavours of cinnamon, ginger and cloves. They have to be the most comforting flavours out there. Whose with me?
Chia seeds are packed with some many great benefits and are perfect when mixed with any type of milk to create a creamy pudding. This version is made with coconut milk to make it extra creamy, and chai spices for that cozy taste you love in a chai latte.
Why you’ll love this recipe
- Rich and Cozy Flavor: This pudding brings the warming spices of chai latte into a creamy, nutritious breakfast or snack.
- Quick and Easy Prep: Just mix everything together and let it set overnight for a hassle-free, grab-and-go option for breakfast, a snack or dessert.
- Healthy and Satisfying: Packed with fiber and omega-3s from chia seeds, this pudding keeps you feeling full and energized throughout the day.
- Naturally Sweetened: This pudding is sweetened with maple syrup or honey.
Chai Chia Pudding Ingredients
- Coconut Milk: Adds a rich, creamy texture to the chia pudding. You can use any type of milk you like.
- Chai Spices: A warming blend of cinnamon, cardamom, ginger, and cloves, bringing cozy chai flavors to each bite.
- Chia Seeds: These tiny seeds thicken the pudding while providing a boost of fiber, omega-3s, and essential nutrients.
- Maple Syrup: Naturally sweetens the pudding with a hint of maple flavor, perfect for Fall!
- Vanilla Extract: For a little extra flavor to go with the chai spices.
*This is just a recipe overview of ingredients and instructions. The FULL recipe including measurements can be found below in the recipe card.
How To Make Chai Latte Chia Pudding
Step 1
Add the chia seeds and chai spices to a mixing bowl, then add the coconut milk, vanilla extract and maple syrup to the bowl.
Step 2
Whisk together until the mixture begins to thicken slightly. Then cover the bowl with plastic wrap or transfer the chia pudding to an airtight container or jar and place in the fridge overnight, or for at least 4 hours.
Step 3
Remove from the fridge in the morning. The chia pudding should have thickened like in the image below. If you find your chia pudding is too thick you can add another splash of milk and mix.
Step 4
To serve spoon some of the chia pudding into small jars or bowls and top with a dollop of your favourite whipped cream (I used coconut cream) and a dash of cinnamon.
How To Store
To store chia pudding, transfer it to an airtight container and refrigerate. It will keep fresh for up to 5 days, making it perfect for meal prep. Stir it well before serving, as the pudding may thicken over time. You can also portion it into individual containers for easy grab-and-go snacks or breakfasts.
Expert Tips For Making Chai Chia Pudding
- Use Full-Fat Coconut Milk: For a creamier texture, opt for full-fat coconut milk, which adds richness and depth to the pudding. For a lighter chia pudding, you can use light coconut milk or mix 1/2 coconut milk and 1/2 almond milk.
- Make It Dirty Chai: If you love a dirty chai latte, replace 1/4 cup of the milk in the recipe with 1/4 cup of espresso or 1/4 cup of coffee/
- Whisk Thoroughly: Ensure the chia seeds are evenly distributed by whisking well before refrigerating to avoid clumps.
- Sweeten to Taste: Taste the mixture before refrigerating and adjust the sweetness with more maple syrup if needed.
- Let it Set Overnight: Allow at least 4 hours to set, but for the best texture, prepare it the night before for a perfect consistency by morning.
- Garnish for Extra Flavor: Top with coconut flakes, a sprinkle of cinnamon, or chopped nuts for added texture and flavor just before serving!
Frequently Asked Questions
Yes, however, if you use all almond milk or another store-bought nut milk the chia pudding will end up with a much thinner texture and won’t be as creamy as it is in the photos. I like to mix half almond milk and half coconut milk!
To avoid clumping, whisk the mixture thoroughly right after adding the chia seeds. Stir again after 5-10 minutes before letting it sit in the fridge until the mixture is viscous.
I don’t recommend freezing chia pudding. I find it becomes grainy after freezing and is best made fresh!
You can still make this recipe with just cinnamon and nutmeg and it will be delicious!
More chia pudding recipes to try
- Pumpkin Spice Latte Chia Pudding
- Pumpkin Pie Chia Pudding
- Matcha Latte Chia Pudding
- Cinnamon Apple Pie Chia Pudding
- Vanilla Chia Pudding
If you tried this Chai Latte Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Chai Latte Chia Pudding
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Breakfast, dessert
- Method: mix
- Cuisine: American
- Diet: Vegan
Description
This Chia Latte Chia Pudding tastes just like your favourite chai latte! It’s creamy and delicious and loaded with warming spices!
Ingredients
- 3/4 cup full-fat coconut milk
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp cloves
- 1/4 cup chia seeds
Instructions
- Mix all the ingredients together in a mixing bowl until everything is incorporated.
- Cover and place in the fridge overnight, or for at least 4 hours.
- Serve with your favorite toppings.
Notes
- Make it a dirty chai latte chia pudding by replacing 1/4 cup of milk with 1/4 cup of espresso or coffee.
- You can use all coconut milk or all almond milk if you prefer. (Coconut milk will make it creamy though!)
- Store in the fridge for up to 5 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 200
- Sugar: 7g
- Fat: 15g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 4g
Haven’t tried it yet but will sure do tomorrow cos it looks yummy.
Absolutely delicious! So easy und yummy…
Glad you enjoyed!
Great! So impressive your picture. Pin it immediately! Thank you much for sharing.
Thanks Malissa! Enjoy 🙂
Silly question: Do I boil the water, or use cold water?
Hi Kathleen, that’s a great question! Room temperature or warm/hot water will both work!
Absolutely delicious! This recipe is a keeper!
So happy you liked it Stephanie!
Could I use 1 1/4 cup almond milk instead of 1 1/4 cup water and cashews?
Hi Natalie, yes you can use almond milk!
Delicious! Thank you for the great-tasting recipe!
Thanks Stephanie!
I have loose Chai Tea from David’s tea. What would be the equivalent if you have loose chai tea and use a tea strainer?
Glad you enjoyed the recipe!
What was the previous recipe? I made that one all the time a while ago and now I miss it and there was something different about it.
Hi Susan, the old recipe was made with store bought almond milk.
Jess, these are styled beautifully, and the flavor combos are AMAZING! I adore chai tea lattes, and love that it’s in a spoonable breakfast form 🙂
Thanks so much Britt!
Can I sub something for the cashews by chance?
Hi Laura, you can use any type of plant-based milk you like instead of making the homemade cashew milk mixture. Just leave out the cashews and water and use something like almond milk or coconut milk instead!
Hi Jess, completely off topic but I love the jars in the pic, can you tell me where to buy them?
They’re from a brand called weck!
Hi this sounds fab! Can you warm it up like a porridge?
Hi Tracey, chia pudding is best enjoyed cold 🙂
If I don’t have black tea, can I just sub a chai tea bag?
Yes you can totally just use a Chai tea bag! It would work perfectly 🙂