Servings: 4
Prep time: 15 minutes
Chilling time: 4 hours
Ingredients
- 500 ml (2 cups) milk of your choice
- 2 chai tea bags
- 125 ml (½ cup) chia seeds
- 30 ml (2 tablespoons) maple syrup
- 5 ml (1 teaspoon) vanilla extract
- 2.5 ml (½ teaspoon) ground cinnamon
- 1 ml (¼ teaspoon) ground cardamom
- 1 pinch ground ginger
- 1 pinch salt
- 125 ml (½ cup) vanilla Greek yogurt
- Ground cinnamon, for serving
Preparation
- In a small saucepan, heat the milk over medium heat until it is very hot, but do not bring it to a boil.
- Remove from heat, add the chai tea bags, and let steep for 5 to 7 minutes. Remove the tea bags and let the milk cool slightly.
- In a large bowl, combine the chai milk with the maple syrup, vanilla, cinnamon, cardamom, ginger, and salt.
- Add the chia seeds and whisk until they are evenly distributed. Let stand for 10 minutes, then stir again to prevent lumps from forming.
- Divide among 4 small jars or glasses. Cover and refrigerate for at least 4 hours, ideally overnight, until the pudding is nice and creamy.
- Just before serving, top with Greek yogurt and a light sprinkle of cinnamon.
