This creamy and easy chai latte chia pudding is a delicious and healthy make-ahead breakfast or dessert that’s full of fiber. It’s paleo and vegan, with an easy keto alternative!
Chai latte has been my new favorite drink this year. If you are a fan of cinnamon like me, you’ll love it as well. There’s something so comforting and soothing about the aroma of this Indian tea and spice combo, and it didn’t take long for me to incorporate this flavor into my breakfast routine. It’s especially delicious in this chai chia pudding!
Watch a Short Video of This Recipe
Paleo & Vegan Chai Latte Chia Pudding Recipe
I’ve always loved paleo chia pudding made with non-dairy milk, chia seeds, and whatever flavors and add-ons you want to mix in. It’s always fun to see the mixture thicken, and I love experimenting with different flavors and textures that I have on hand. Plus, chia seed puddings are so healthy and satisfying.
This chai latte chia pudding is one of my favorite versions I have ever made. Not only is the texture so creamy, you can’t beat the taste of this paleo and vegan chia pudding. It’s cinnamon-y with a hint of ginger, cardamom, and other warming spices, and the sweetness combined with black tea is just heaven. Plus, I just love that you can easily enjoy Fall spices during the warmer months with this paleo chia seed pudding recipe!
Tips and Substitutions for Making Chai Latte Chia Pudding
It’s very easy to make this chai chia pudding. The hardest part is waiting for the chia seeds to gel and thicken up!
- I like to use almond milk, but you can use any other kind of milk you want. If you want an ultra-creamy paleo chia pudding, full-fat coconut will work well.
- When heating up the milk with the spices, whisk every few minutes to prevent clumping and to make sure that everything is evenly distributed.
- I used one tea bag for this vegan chia pudding. If you like a stronger black tea flavor, use 2 tea bags.
- After you add and stir in the chia seeds, wait 5 minutes before stirring everything together again. This will allow the chia seeds to disperse evenly and not settle to the bottom.
- For best results, chill this paleo chia seed pudding overnight to get that thick and creamy texture. If you are short on time, chill for at least 3 hours.
- This chai latte chia pudding is already low carb with just 3 tbsp of maple syrup and high amounts of fiber, but you can decrease the net carb count even more by substituting with a sugar free sweetener like powdered erythritol or monkfruit syrup.
- If you want to enjoy this yummy paleo chia pudding warm, you can do that as well! Just microwave after chilling, or reheat in a small saucepan over lower heat.
Chai Latte Chia Pudding Topping Ideas
You can enjoy this paleo and vegan chia pudding alone, or you can add toppings to add some crunch and flavors. Here are some of my favorite chia pudding topping ideas:
- chopped nuts and/or seeds
- toasted coconut flakes
- fruits like banana slices or blueberries
- chocolate chips or shaved chocolate
- nut butter
- coconut whipped cream
- maple syrup
- more spices like cinnamon
You can create so many variations just by switching up the toppings for this chai chia pudding. It’s a really great make-ahead breakfast or snack, that’s healthy but tastes like dessert!
Other recipes you might love…
- Keto Almond Joy Chia Seed Pudding
- Anti-Inflammatory Turmeric Chocolate Chia Pudding
- Ginger Pumpkin Pie Chia Pudding
- Orange Creamsicle Paleo N’Oatmeal (Vegan, Whole30)
- Cherry Jam Filled Paleo Chocolate Cups (Vegan)
Paleo & Vegan Chai Latte Chia Pudding (Keto Option)
Video
Ingredients
- 2 cups almond milk or any dairy-free milk
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3 tbsp maple syrup or sugar free sweetener for keto
- 1 black tea bag
- 6 tbsp chia seeds
Instructions
- In a small saucepan, combine almond milk, cinnamon, ginger, cardamom, nutmeg, and cloves and heat over medium high heat while whisking occasionally.
- When the mixture starts boiling, turn off heat and stir in maple syrup.
- Add the tea bag and steep for 15 minutes as the mixture cools.
- Remove and discard the tea bag and stir in chia seeds.
- Let it rest for 5 minutes then stir again to ensure that the chia seeds are evenly distributed.
- Pour into a glass container and chill for 3 hours to overnight so the pudding firms up.
- Serve alone or with your favorite toppings, like fruits, nuts, coconut chips, nut butter, and more.
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Super good!
Can we eat raw? I once tried raw w/ cheese, taste was super.
I’m confused. Did you mean to leave a comment on a different recipe? Chia puddings are almost always raw. The liquid should be heated up though because the black tea needs to be infused. I wouldn’t recommend it with cheese. That’s an odd combo to me.
Delicious. I added a bit of honey to sweeten it up a bit.
This is a beautiful recipe. Will definitely be on my make again list. I used no sugar maple syrup. Taste great.
So glad you enjoyed it!!
Can you make this minus the tea? If no tea used would we still need to heat spices up or just add to cold milk?
That’ll work fine! No, you don’t need to heat up the milk if you aren’t using the tea.
This recipe is delicious! I’ve made it several times now and it turns out perfect everytime. I didnt have cardamon so I substitute turmeric powder instead. Thank you for the recipe!
Thank you!! Turmeric is such a wonderful substitution. I appreciate you leaving a review.