Chai Latte Chia Pudding (Paleo + Vegan)
This creamy, spiced chai chia pudding is a wholesome make-ahead breakfast packed with fiber and warming flavor. It's paleo, vegan, dairy-free, and gluten-free - with an easy keto option.
Ingredients
- 2 cups almond milk (or any dairy-free milk)
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3 tbsp maple syrup (or powdered erythritol / monkfruit syrup for keto)
- 1 black tea bag (use 2 for stronger tea flavor)
- 6 tbsp chia seeds
Instructions
- Combine almond milk, cinnamon, ginger, cardamom, nutmeg, and cloves in a small saucepan. Heat over medium-high heat, whisking occasionally.
- When the mixture starts to boil, turn off the heat and stir in maple syrup.
- Add the tea bag. Steep for 15 minutes as the mixture cools.
- Remove and discard the tea bag. Stir in chia seeds.
- Let rest for 5 minutes, then stir again to distribute chia seeds evenly.
- Pour into mason jars or a glass container. Refrigerate for at least 3 hours or overnight.
- Serve with toppings of your choice and enjoy.
Notes
Topping Ideas
- Banana slices and toasted coconut flakes
- Fresh berries
- Chopped nuts or seeds
- Nut butter drizzle
- Coconut whipped cream
- Dark chocolate chips
- Extra cinnamon
Storage
Store in a sealed jar in the refrigerator for up to 5 days. Add toppings fresh each morning. If the pudding thickens too much, stir in a splash of almond milk before serving.Substitutions
- Milk: Full-fat coconut milk for extra creaminess; oat milk for a slightly sweeter base.
- Sweetener: Monkfruit syrup or powdered erythritol for keto.
- Tea: Rooibos tea for a caffeine-free option.
Nutrition (per serving, approximate)
- Calories: 126 kcal
- Carbohydrates: 14g
- Protein: 4g
- Fat: 7g
- Fiber: 7g
- Sugar: 4g
- Calcium: 268mg
- Iron: 1mg