Spice Up Your Morning With This Chai Latte Chia Seed Pudding
Love waking up with a morning chai latte? Spicy, sweet, and earthy, chai tea is a delicious way to start the day. But did you know a traditional Starbucks chai latte packs a whopping 42 grams of sugar in a 16-ounce cup? That means your morning drink piles on more added sugar than the recommended daily limit.
But if you absolutely crave that cozy, warmly spiced flavor, don’t worry. Chef and Food Stylist Megan Mitchell created this delicious chai chia pudding recipe that is just as tasty as your coffeehouse favorite, without all the excess sugar. Chai-five to her (sorry, we saw the opportunity and simply had to take it).
Chai Chia Pudding Ingredients
This chai chia pudding recipe combines black tea, light coconut milk, chia seeds, and Ladder Vanilla Plant Protein. It’s then perfectly spiced with cinnamon, cardamom, and ginger, providing an aromatic, punchy flavor profile. All of this adds only 2 grams of added sugars but a filling 5 grams of fiber.
Chia seeds are brimming with nutrition. In one ounce (that’s about two tablespoons), they provide nearly 5 grams of protein and 10 grams of fiber. Chia seeds also offer some iron, calcium, magnesium, and zinc, as well as omega-3 fatty acids in the form of alpha linolenic acid (ALA).
This chia pudding is a tasty, under 300-calorie treat that’s rich and creamy, thanks to the coconut milk.
The best part? It only takes 15 minutes to make! Serve it for breakfast with a pinch of cinnamon, or prep it the night before and store in the fridge for an easy overnight chia pudding.
Chai Latte Chia Seed Pudding
Give your tastebuds a little kick in the morning with this chai latte chia seed pudding!
Add coconut milk, water, ¼ tsp. cinnamon, ginger, and cardamom to a small saucepot over medium heat; whisk to combine. Bring to a gentle boil; add tea bag. Remove from heat; let steep for 5 minutes.
Discard tea bag; add Ladder Plant Protein Vanilla and chia seeds. Whisk to combine; return saucepot to medium-low heat. Bring to a gentle boil; gently boil, whisking frequently, for 10 minutes, or until thick and creamy.
Serve warm, topped with remaining 1 pinch cinnamon. Serve immediately, or store refrigerated in an airtight container for up to 24 hours. Pudding will thicken more as it cools.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photography by Anguel Dimov, AB Creative
Recipe by Megan Mitchell