Chia pudding is hard to photograph. It’s a lot like tapioca, a bit creepy if you don’t know what you are looking at.
I happen to love chia pudding. Yet, I understand it’s a textural thing that is “challenging” for some people. I feel that way about okra.
Chia pudding makes a great alternative to yogurt or oatmeal in the morning. You can eat it alone or serve it with fruit and nuts.
This chia pudding gets an anti-inflammatory boost from turmeric. I also added cardamom, cinnamon and cloves to give it a chai flavour. I also used my homemade cashew milk so it’s super creamy and rich.
Feel free to play with the sweetness level. I used maple syrup in mine, but you can use the sweetener of your choice. Give it a taste before it sets!Print
Turmeric Chai Chia Pudding
- Prep Time: 3 minutes
- Total Time: 10 hours
- Yield: 2-4 servings
- 1.5 cups cashew milk or other nut milk
- 1/3 cup chia seeds
- 2 tbsp maple syrup
- 1 tsp ground turmeric
- 1/2 tsp cinnamon
- 1/8 tsp ground cardamom
- 1/8 tsp ground cloves
- Mix all the ingredients together in a bowl.
- Pour in to individual bowls or jars.
- Let set overnight.
- Eat plain or top with fruit and nuts.