Look no further when snack time hits
This is an excellent snack and breakfast alternative.
I like to make all of my chia puddings on the weekend, then during the week, they are ready and waiting for me.
Chai is a beautiful spice that goes well in warm and cold dishes.
Perhaps I might post something on the comforting side soon, but I couldn’t resist this.
I hope you like it.
If you would like to read more articles like this or start writing your own, please sign up via my link. I’d love to see you on the other side.
Sign up here for your medium subscription.
I get a portion from your monthly fee at no extra cost to you, and it will go a long way in supporting me as a writer.
If you would like to express gratitude with coffee, send the love via this link.
Chai Latte Chia Pudding
« Gluten-Free « Dairy-Free « Meal Prep Friendly « Vegan « Contains Nuts
« Serves 3 ppl « Kcal: 306 « Fats: 22 g « Carbs: 24 g « Protein: 8 g « Fiber: 6 g
What you need
⅓ cup (45g) cashews, soaked overnight or boiled
1 ¼ (300ml) cup hot water
2 chai tea bags
½ tsp. vanilla extract
2 tbsps. maple syrup
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
4 tbsps. chia seeds
2 tbsp. walnuts, chopped
2 tbsp. almond butter
What you need to do
- Soak the cashews overnight in cold water and drain them when preparing the pudding. Alternatively, boil the cashews in a bit of water for 15 minutes until soft.
- Steep the chai tea bags in 300ml of water for 5 minutes, then discard the tea bags.
- Add the chai tea, cashews, vanilla extract, maple syrup, cinnamon and nutmeg to a high-speed blender and blend until smooth and creamy.
- Pour the mixture into a bowl, add the chia seeds and whisk together until everything is combined. Divide between 2 glasses or jars and set aside in the refrigerator to chill for one hour or overnight to set.
- Before serving, top with chopped walnuts and almond butter.