Tulsi Chai Chia Pudding
Chia and chai—a cozy, power-packed combo perfect for fall. Easy and wholesome, this lightly sweetened, make ahead bit of bliss is the epitome of “spice is nice”.
In this season of “in-betweens”, we’re looking ahead to holiday gifting while still settling in to new school year routines. Sometimes we crave the coolly refreshing, and sometimes the warm spice. This delectable autumn pick-me-up delivers both.
Pure maple syrup is such a gorgeous complement to the piquant, peppery, and comforting spice blend of a classic chai. A little is all you need, though. Depending on your sweet tooth, you can cut back the maple syrup to just 1 tablespoon per batch (my favorite). Or, omit the syrup altogether, and blend in a couple of plump, soaked Medjool dates into your plant milk instead! Between the extra fiber boost plus caramel notes, you can’t go wrong.
Steeping your favorite chai tea (I love ORGANIC INDIA Tulsi Masala Chai ) is an easy way to infuse that signature chai warmth with practically zero effort. The result is both guiltless dessert and wholesome, power-packed breakfast. Bonus, preparation is a breeze. Not only is this a dreamy way to start the day, it’s a spice-spiked punch of satisfying flavor post workouts. Enjoy!
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Chai Chia Pudding
This lightly sweetened bit of power-packed bliss is the epitome of “spice is nice”!
Ingredients
- 1 cup unsweetened vanilla almond milk
- 1 cup unsweetened coconut milk (or use more almond milk)
- 2 chai tea bags (I like Organic India Tulsi Masala Chai)
- ⅓ cup chia seeds
- ⅓ cup pure maple syrup
- 1 teaspoon ORGANIC INDIA ceylon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- 1 teaspoon vanilla extract
- Pinch of freshly ground black pepper
Instructions
- In a small saucepan, warm the almond and coconut milk. Add the tea bags directly to the pan. Simmer on low heat for ten minutes. Before removing tea bags, squeeze for added flavor. Remove from heat.
- Whisk all remaining ingredients into milk mixture. Transfer mixture to an airtight container (allow to cool as needed) and refrigerate overnight if possible, or at least four hours.
- Serve with desired toppings, such as coconut whip, sliced bananas, shredded coconut, and chopped nuts. Enjoy!
Notes
Feel free to substitute maple syrup for Medjool dates. Just blend 2-4 soaked, pitted dates into the plant milk before infusing!