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!
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.
