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Dirty Chai Chia Pudding

Cook Time refers to time you'll need to let chill and thicken in the fridge; can also be left overnight.
You're going to love this creation of mine and @Olivia.Adriance. Filled with protein, the perfect amount of chai spice, and a little bit of caffeine, it tastes like the ultimate chai latte. Pudding perfection!
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 2 - 3
Author Rachael DeVaux

Ingredients

Dirty Chai Chia Pudding:

  • 6 tablespoons chia seeds
  • 1 scoop vanilla protein powder (click here for a list of my favorites)
  • 2 teaspoons vanilla extract
  • 2 tablespoons maple syrup
  • 2 1/4 cups nut milk (or water) option to try with my Homemade Cashew Milk
  • 2 ounces espresso/coffee
  • 1/2 teaspoon sea salt
  • 1/2 tablespoon chai spice (see recipe below)

Chai Spice (makes enough to store leftover):

  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cardamom

To Top:

  • Coconut whipped cream (or canned coconut cream)
  • Ground cinnamon
  • Cinnamon stick optional

Instructions

Chai Spice:

  • Make the chai spice by adding all ingredients to a small bowl or jar and stir to combine.
    Note: there will be leftovers, which you can store in an airtight container in your pantry. Depending on the earliest expiration date of the spice ingredients you use, this spice mix can last up to 2 years.

Dirty Chai Chia Pudding:

  • Add the chia seeds, nut milk (or milk of choice, or water), espresso/coffee, vanilla extract, maple syrup, vanilla protein powder, chai spice, and salt to a bowl and whisk until well combined.
  • Let the mixture settle for 5-10 minutes and then whisk again until there are no clumps.
  • Cover and store in the fridge overnight, or for at least 3 hours until it thickens.

To Serve and Store:

  • Serve topped with coconut cream, a dash of ground cinnamon, and a cinnamon stick. Enjoy!
  • For any leftovers, or if you’re prepping a double batch: store in an airtight container (either portioned out in separate jars, or in one big bowl/container) in the refrigerator for up to 4 days. Give it a good stir before serving, and also be sure to hold off on any toppings until serving.