This creamy chia pudding is flavored with rich cocoa and the spices of chai tea! It’s healthy enough for breakfast, but plenty sweet to enjoy for dessert!
I can’t take full credit for this. The idea for the chocolate chai flavor combo wasn’t mine. I borrowed it from Alchemy Creamery after trying their chocolate chai vegan ice cream at VegFest. I never would’ve thought to combine the two – vanilla seems more chai-speed to me. But then again, chocolate never ceases to surprise me.
In any event, I don’t think this will be the last time I combine chocolate and chai, especially with the holidays approaching, as it is a pretty holiday-esque taste. Sometimes a simple, easy recipe like chia pudding is the best way to try out a new flavor combo in my own kitchen. It worked great here, and since I haven’t hit chia pudding on the blog yet, I thought I’d share.
Chia pudding is a sweet of my favorite type: the type that’s healthy enough I can eat it for a snack or breakfast. In fact, “healthy” would be a good way of describing this pudding. Chia is packed with omega-3’s and healthy plant protein, so I actually feel good about eating it for breakfast. It’s also the type of breakfast that you can make the night before, which is another feature that wins my favor in a morning meal.
If you’ve never chia pudding before, you can expect something along the lines of tapioca. The chia seeds absorb a surprising amount of liquid, swelling up to create the thick pudding, while maintaining their structure, so you can get little satisfying pops when you take a bite.
Happy breakfast-dessert. (Or dessert breakfast – your call.)
Chocolate Chai Chia Pudding
- 1 cup unflavored soy or almond milk
- 1/4 cup chia seeds
- 2 tablespoons cacao or cocoa powder
- 1 tablespoon maple syrup or agave, plus more to taste
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon powdered ginger
- Pinch teaspoon ground nutmeg
- Pinch ground cloves
- Stir all ingredients together in a bowl or one-pint mason jar. Mix well to blend everything completely.
- Refrigerate at least 2 hours. Taste test and add more maple syrup if you like. Serve.
A mason jar works great for this - cover and shake it up to blend your ingredients.
Fruit and nuts make great toppings. I used bananas, but feel free to improvise.