Pumpkin Chai Chia Pudding
Heyyyyyy Fall! Nice to see ya! And even nicer to ring ya in with this fancy, healthy Pumpkin Chai Chia Pudding.
I mean, what possibly screams “Happy Fall!” better? Especially when the weather hasn’t actually quite caught up with us yet and turning on the oven to pop out a batch of pumpkin muffins (my fav!) is totally unthinkable.
Enter a chia pudding variation that combines the best fall flavors without heating up the kitchen even the littlest bit.
I love a good, creamy, cool chia pudding. Scrumptious, healthy enough to count as breakfast and super flexible!
While chocolate + peanut butter is my go-to flavor combo (like this chia recipe), there’s so much potential in the simple base of chia seeds and liquid! So I bravely stepped away from the safety of this winning combo and attempted a variation more suitable for the coming season.
The combination of pumpkin and chai is a total winner. The sweetness of the pumpkin puree begs for a spicy addition to balance it out. Chai spice is a simple combination of cardamom, cinnamon, allspice and ginger. Some people add black pepper, nutmeg, or cloves—which are all incredible, but we’re keeping it simple!
This Pumpkin Chai Chia Pudding is a perfect Fall combo! It’s spicy, a little sweet and creamy (it’s that final whip that does the trick!). Give it a whirl this fall
- 3/4 cup almond milk
- 1/4 cup pumpkin puree
- 1/4 cup chia seeds
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon cardamom
- 1/8 teaspoon ginger
Whisk all ingredients together in a bowl.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Pour into a blender and blend on high for 1 1/2 minutes until totally creamy.
Top with your favorite toppings since as star anise (so pretty!), cinnamon, cacao nibs, coconut cream, coconut flakes, extra chia seeds, nuts or anything your heart desires!