The first time I was introduced to vanilla chai tea was when a friend ordered a cup at the MoMA café in New York City. Even though the weather was perfect for a New York spring and the food was probably delicious, all I remember from that lunch was the scent of that tea. It was divine!
I have a trip to New York planned for later this spring, so my memories of the last trip brought me back to this tea. Since I’ve been introduced to chia seeds, I wondered if I could combine the two for a little something special. It turns out that chia seeds have an ability to soak up flavor and moisture for a base for any flavoring you’d like. In India, chai is commonly filled with spices like ginger or cardamom. I added other flavors we are used to seeing in many tea or coffee houses in the states. Allspice, cinnamon and a dash of cloves would really help make a delicious chai flavor for the ancient healthy seed. Add these and soon the pudding will be as aromatic as that favorite tea!
The whipped cream is optional if you really want to be healthy/easy, but a lot of sweet teas come with a nice piping of whipped cream, so I was going to add it too! You can gently heat up this pudding for a tea like experience or simply eat it cold for a refreshing summer treat. If you like chai, this pudding topped with whipped cream and spices won’t disappoint!
Vanilla Chia “Chai” Pudding (gluten free & vegan)
1/2 cup Chia Seeds
3/4 teaspoon Allspice
1/8 teaspoon Cardamom
1 teaspoon Cinnamon
1/4 teaspoon Cloves
1 Tablespoon Raw Honey or Agave
1 1/4 cup non dairy Milk of choice
2 teaspoons Pure Vanilla Extract
Dash of Salt
1/2 cup Dairy Free Whipped Cream
Mix everything together in a small mixing bowl, except for the whipped cream. Place in the fridge to set for 30 minutes (or overnight). Garnish with whipped cream, and more allspice and enjoy cold. For a warm version, once mixed, allow the pudding sit at room temperature for 5 minutes. Heat up in the microwave for 30 seconds, stirring half way through.