Chai Chia Pudding (Edit recipe)

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Chia pudding with a "chai" infusion you're gonna love! I enjoy plenty of texture with my chia pudding, so I like to add some Nana Joes Granola Texas Twisted Praline to the bottom of my container. You could also add it to the top! From there the possibilities are up to you. Layering flavors and texture is always fun and I've gone with a dollop of yogurt, followed by a bit of fruit, little bit of mint then topped with a Chai Powder.

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PREP TIME

20 minutes

COOK TIME

5 minutes

INGREDIENTS

12

Serves: 3-4

Ingredients

.5 cup Whole Milk, can sub dairy free as needed
.5 cup French Vanilla Creamer, Lactose-Free - Organic Valley, can sub creamer of choice, dairy free as needed
2 Tbsp Vanilla Maple Syrup - Under the Bark Syrup Co.
1-2 tsp Chai Black Tea, I used Kolkata, see note
.5 tsp Vanilla Extract
.125 tsp Vanilla Baking SALT - am.Niccoli, can sub standard salt
.25 cup Chia Seeds
.25 - .5 cup Chef’s Blend Oat Texas Twisted Praline: Pecan, Caramelized Coconut Milk & Pumpkin Seeds – Nana Joes, can sub granola of choice
.25 - .5 cup Vanilla Yogurt, or yogurt of choice
.25 - .5 cup Champagne Mango, cut into small cubes, or fruit of choice, see note

optional garnish

.5 tsp Mint Leaves, finely diced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place milk, creamer, syrup, chai, vanilla and salt in a small saucepan, bring to a slow simmer, turn off the heat and let it steep for 5 minutes.
Pour chai milk through a fine mesh sieve into a 2 cup measuring cup, let cool for 30 minutes.
Add chia seeds, whisking well to combine, for approximately 1-2 minutes to fully incorporate.
Place the container in the refrigerator for 4 hours or optimally overnight, to allow chia seed to become fully plumped.
To serve, layer granola (approximately 2 tbsp each) in the bottom of your serving container, stir chia pudding to loosen it up a bit and add to top of the granola. Follow that with the yogurt and fruit as desired. Add mint and chai powder if desired and serve.
Store leftovers in the fridge for up to a week in an airtight container. Makes approximately. 2 total cups.

Notes

Use your favorite blend of Chai here, as they are all a bit different and you probably have one you enjoy. If you want a stronger chai flavor use the full 2 tsp. I used the blend from Kolkata.

The Chai Powder I sprinkle up on top is by Watkins, with a kiss of warm spices and sugar.

For the fruit, as pictured, I used a combination of mango, kiwi and strawberries cut into "micro cubes" that are about ¼" or so, but the choice is of course up to you. The warm flavors of chai make it a perfect template for most fruits.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	289
Fat:	12 g
Carbohydrates:	37 g
Protein:	6 g
Cholesterol:	6 g
Sodium:	147 mg
Fiber:	7 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated for total recipe.

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