Keto Chai Chia Pudding with Coconut Milk
Since learning how to make an authentic masala chai, I’ve wanted to experiment with adding these flavors to other recipes. My first creation is this easy chai chia pudding (what a tongue twister!) It’s a combination of my Keto Overnight Chia Pudding and my Keto Masala Chai, topped with pistachios and a couple of cheeky shavings of dark chocolate. It’s my current obsession; I love waking up to find breakfast ready and waiting!
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The masala chai is made from scratch using whole spices, including fennel seeds, star anise, cinnamon bark, green cardamom pods, black peppercorns, cloves and fresh ginger. The final pudding has a nice kick; it’s spicy and sweet, creamy and fragrant. Pistachios are perfect with these Indian flavors, along with a little Lindt Excellence 99% Cacao chocolate. I love that this easy recipe transforms one of favorite drinks into a filling meal!
Keto Chai Chia Pudding
For the masala chai
- 1/2 cup water
- 4 green cardamom pods whole
- 1/4 tsp fennel seeds whole
- 1 star anise whole
- 1 stick cinnamon bark whole
- 3 black peppercorns whole
- 3 cloves whole
- 4 slices fresh ginger
- 2 tsps black assam tea
- 1 tsp artificial sweetener
For the pudding
- 2 tbs chia seeds
- 1/2 cup unsweetened coconut milk
Prepare the night before by making the masala chai. Heat the water, crush the spices and add all the masala chai ingredients except the tea and sweetener.
Keep on a low-boil for 10-15 minutes to release the flavor, it should be fragrant.
Add the tea and sweetener. Continue to simmer for 1 minute.
Turn off the heat and leave to steep for 2 minutes. Strain this chai mixture.
Add the chia seeds to the coconut milk and stir well. Mix in the chai mixture and put in the fridge for 6-8 hours.
In the morning the chia seeds will have absorbed the liquid and the mixture will have thickened into a pudding. Either serve cold as it is or warm by heating on the stove in a small saucepan.
Add pistachios and dark chocolate as toppings and enjoy!