Chai-Spiced Chia Pudding

Every time I share the recipe for my favorite Vanilla Chia Pudding on Facebook, I inevitably read comments below it wishing that the recipe were for CHAI pudding instead of CHIA pudding. Well, today your wish is my command!

chai-chia-pudding

I’ve spiced-up my favorite chia pudding with cinnamon, ginger, and cloves to give you a pudding that tastes remarkably like a coffeehouse chai latte, only in pudding form.

Chia seeds are loaded with omega-3 fatty acids and fiber, making them a low-carb and relatively high-protein super seed. Studies have shown that chia seeds may help to reduce LDL cholesterol and triglycerides, as well as help to improve glucose intolerance in patients with metabolic syndrome. (source) Paired with cinnamon, which is also great for stabilizing blood sugar, and low-glycemic dates, this pudding is an indulgence you can enjoy whenever you’d like!

You’ll notice that I almost always blend my chia seeds into a smooth pudding, like in the picture above, as I personally don’t care for the gelatinous tapioca texture of traditional chia pudding these days. It’s fine when you’re in a time-crunch, but blending it only takes an extra minute and then you can use high-fiber dates as a sweetener, rather than maple syrup or honey. If you don’t feel like blending your pudding, keep in mind that it will have a chewy tapioca-like texture, and you’ll need to use a liquid sweetener instead of dates for even sweetness throughout.

Also, chai lattes are quite spicy and I really love the ones that pack a punch of ginger. This pudding might be on the spicier-side of things, so if you’re not one to love spicy Christmas cookies or lattes, you might want to start with just half the spice listed below and then add more to taste. If you happen to over-do it on the spice, you can always double-up the chia seeds and liquid and save an extra portion in the fridge for the next day. I tend to make a double-batch so that I can have a quick and easy breakfast to take to work with me later.

Chai-Spiced Chia Pudding
Serves 1

NUT/SEED/DRIED FRUIT  |  Gluten-free, Dairy-free, Soy-free, Egg-free, Nut-free, Vegan, Paleo

Ingredients:

3/4 cup water (see note below)
2 tablespoons chia seeds
3 soft Medjool dates, pitted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cloves
1/4 teaspoon vanilla extract (alcohol-free, if desired)

Note: When I’m blending a nut or seed, I always use water instead of almond milk because I feel that the blended seeds provide enough “creaminess” without wasting extra almond milk. If you don’t blend this pudding, I’d recommend using almond milk to help make it creamier, but then it will no longer be nut-free.

Directions:

Combine all of the ingredients in a high-speed blender and blend until completely smooth. Adjust any ingredients to taste, then pour the mixture into a bowl and chill it in the fridge for at least 20 minutes before serving. (The longer it chills, the better the flavor!)

Feel free to make a large batch and pour it into individual containers to store it the fridge for up to 5 days. It makes a great breakfast or snack on the go!

chai-pudding

5.0 from 3 reviews
Chai-Spiced Chia Pudding
Author: 
Serves: 1
 
A quick and easy dairy-free pudding that tastes like a coffeehouse chai latte!
Ingredients
  • ¾ cup water (see note below)
  • 2 tablespoons chia seeds
  • 3 soft Medjool dates, pitted
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • Pinch of ground cloves
  • ¼ teaspoon vanilla extract (alcohol-free, if desired)
Instructions
  1. Combine all of the ingredients in a high-speed blender and blend until completely smooth. Adjust any ingredients to taste, then pour the mixture into a bowl and chill it in the fridge for at least 20 minutes before serving. (The longer it chills, the better the flavor!)
  2. Feel free to make a large batch and pour it into individual containers to store it the fridge for up to 5 days. It makes a great breakfast or snack on the go!
Notes
If you don't have a high-speed blender, soak the chia seeds and dates for 15 minutes ahead of time to help them soften and break down easier. Alternatively, you can skip the blending process and use 2 tablespoons of pure maple syrup instead of the dates and reduce the water or almond milk by 2 tablespoons to compensate for the extra liquid. I do recommend using a non-dairy milk instead of water if you don't blend this pudding, to help add creaminess.

I hope you enjoy it!

Reader Feedback: Are you a fan of chai lattes? If not, you might enjoy my vanilla or chocolate chia pudding variations instead.

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

13 thoughts on “Chai-Spiced Chia Pudding

  1. Lindsey

    Just a helpful tip for those who don’t wish to blend their pudding:

    You can still sweeten with dates! Just blend the pitted dates with almond milk in a blender and then pour this liquid into the chia seeds. Make sure to process the dates fully if you don’t want bits of date in it!

    Reply
  2. Karen

    Ah man. I just had a revelation! I bet these (but particularly your chocolate chia pudding) would be amazing fudgcicles then! I might have to test out my theory this summer. Looks fantastic !!

    Reply
  3. Laura ~ RYG

    I remember my Sister-in-law loosing a ton of weight and thinking to myself…how is she doing it? Her secret was food flavored with Chai, she said it decreased her cravings from other things! But I love how you paired the chai with the chia and the cinnamon which does work for blood sugar issues. (I’m hardcore hypergylcemic) Maybe I’ll drop a few pounds with the chai too!!

    Reply
  4. joanna

    you can always just buy the ground chia seeds. i love them and you can’t even tell they are in the actual pudding. i dont blend it at all.

    Reply
  5. Kat

    I just made it, it’s just chilling in the fridge, and yes, had a hard time not eating it straight from the blender. It reminds me of your vegan frozen chai latte, which is one of my favourite smoothies. Delicious!

    Reply
  6. Melissia

    Just made some spur of the moment. I used two dates, half water half light vanilla almond milk and added some ground flax and it was perfect. Chilling in the fridge now ready for breakfast!

    Reply
  7. Morgan

    Soooo tasty! I made a double batch and added 1/4c pecans just for the fun of it, and only put in 4 dates. The spice is strong as stated in the recipe notes, but I love it! This might be my new favorite chia pudding recipe!

    Reply
  8. Linda

    I made a batch of this chai chia pudding and since it was so easy, I also made a batch of your chocolate chia pudding. Once chilled, I tasted them both and decided to …. mix them together and create chocolate chai chia pudding. So delicious!

    Reply
  9. Kelly

    These are so good! My daughter couldn’t wait for them to chill and was downing what she could while I was cleaning ou the blender.

    Reply

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