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Dirty Chai Chia Pudding Recipe

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3.9 from 81 reviews

  • Author: Diane
  • Total Time: 3 hours 10 minutes (includes chilling time)
  • Yield: 2 servings
  • Diet: Vegetarian

Description

This Dirty Chai Chia Pudding is a creamy, protein-packed breakfast or snack blending the rich flavors of chai spices with a kick of espresso. Made with chia seeds soaked in nut milk and espresso, sweetened with maple syrup and flavored with vanilla protein powder and a warming chai spice blend, it's a nutritious and energizing treat topped with coconut whipped cream and a hint of cinnamon.

Ingredients

Chai Spice Blend

  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cardamom

Dirty Chai Chia Pudding

  • 6 tablespoons chia seeds
  • 1 scoop vanilla protein powder
  • 2 teaspoons vanilla extract
  • 2 tablespoons maple syrup
  • 2 1/4 cups nut milk (or water)
  • 2 ounces espresso or strong coffee
  • 1/2 teaspoon sea salt
  • 1/2 tablespoon chai spice (prepared from above blend)
  • Coconut whipped cream (or canned coconut cream), for topping
  • Ground cinnamon, for garnish
  • Cinnamon stick (optional, for garnish)

Instructions

  1. Prepare the Chai Spice Blend: In a small bowl or jar, combine ground ginger, ground cinnamon, cloves, nutmeg, allspice, and cardamom. Stir well to mix evenly. Store any leftover blend in an airtight container in your pantry for up to 2 years, depending on the freshness of your ingredients.
  2. Combine Pudding Ingredients: In a mixing bowl, add chia seeds, nut milk (or your choice of milk or water), espresso or strong coffee, vanilla extract, maple syrup, vanilla protein powder, half a tablespoon of the prepared chai spice, and sea salt. Whisk thoroughly until all ingredients are well combined and the mixture appears uniform.
  3. Initial Rest and Re-Whisk: Allow the mixture to rest for 5 to 10 minutes. After resting, whisk again diligently to break up any clumps of chia seeds and ensure an even consistency throughout the pudding base.
  4. Refrigerate to Thicken: Cover the bowl tightly and refrigerate overnight or for at least 3 hours. This chilling time allows the chia seeds to absorb the liquid and thicken into a pudding-like texture.
  5. Serve: When ready to eat, spoon the pudding into serving dishes. Top each serving with a dollop of coconut whipped cream or canned coconut cream, sprinkle lightly with ground cinnamon, and garnish with a cinnamon stick if desired. Enjoy immediately.
  6. Store Leftovers: Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Before serving leftover pudding, give it a good stir to restore creaminess. Avoid adding toppings until serving to keep them fresh.

Notes

  • The chai spice blend makes extra; store in an airtight container for future use.
  • Use nut milk or any milk alternative suitable for your preference or water if preferred for a lighter pudding.
  • The pudding improves in texture after chilling overnight but can be eaten after 3 hours.
  • Stir the pudding before serving leftovers to recombine any separated liquid.
  • For a stronger coffee flavor, use espresso; for a milder taste, use regular brewed coffee.
  • Adjust sweetness by varying the amount of maple syrup.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: Fusion

Find it online: https://eatwithdiane.com/dirty-chai-chia-pudding-recipe/