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.
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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.
