Earl Grey Latte Chia Pudding

Created by Laura Wright
5 from 13 votes

This creamy, naturally vegan earl grey latte chia pudding is fragrant and warm with vanilla. Perfect as a light dessert, snack, or even breakfast! A perfectly sweet treat, it has wholesome ingredients like raw cashews, chia seeds, and maple syrup.

A 3/4 angle shot shows 3 glasses containing an off-white earl grey latte chia pudding. Each serving of the pudding is topped with fluffy coconut milk yogurt, sliced strawberries, pansy petals, and shaved chocolate curls.
An overheadm up close shot shows a glass with off-white chia pudding up to the 3/4 full mark. The pudding is topped with sliced strawberries, fluffy coconut milk yogurt, and chocolate shavings.
An overhead shot shows all ingredients needed for an earl grey latte chia pudding recipe: raw soaked cashews, chia seeds, vanilla bean paste, maple syrup, salt, and earl grey tea.

I make chia pudding all the time to have on hand as a snack or as a little dessert throughout the week. I usually do a simple vanilla version, or sometimes I’ll go heavy on vegan yogurt in the liquid for something that feels a bit more breakfast-y. This earl grey latte chia pudding is my latest flavour exploration! I love the fragrance of bergamot with robust black tea and a hint of vanilla.  It works so well here!

Everything I’ve learned about making actually delicious vegan chia pudding, I’ve learned from Amy Chaplin, specifically from her first cookbook At Home In The Whole Food Kitchen. What differentiates an amazing chia pudding and a meh chia pudding is the consistency and flavour of the liquid. Your starting liquid should be quite thick and on the sweet side–almost the consistency of cream.

In this recipe, I make a rich cashew milk where the water is replaced by a big batch of strong earl grey tea. From there, I blend in vanilla bean paste, a pinch of salt, and some maple syrup. When tasting the earl grey cashew milk straight out of the blender, it’s going to seem a touch too sweet. I find with chia pudding and overnight oats (which typically feature chia seeds), the sweetness mellows over time as it sets and the chia seeds thicken. 

Some tips for making Earl Grey Latte Chia Pudding:

  • I used the Organic Bergamot Cream tea from Tea Sparrow in these photos. This particular tea has a full and lush bergamot flavour that’s classic for earl grey, but also a warm vanilla aroma. Lots of tea brands make a similar creamy earl grey option with a hint of vanilla, which I recommend seeking out here!
  • Also important to note: my tea bags have about 1 ½ teaspoons of loose tea per bag, so 4 ½ teaspoons total tea leaves. Adjust the amount of tea based on what brand you are using.
  • I used dollops of Yoggu’s super thick vanilla, coconut milk-based yogurt as a topping here. This step is optional, but if you’re going to go ahead with it, I’d recommend finding a similarly thick and lush dairy-free yogurt.

I like to serve this with sliced strawberries because the tart and juicy flavour works really well as a compliment. Dollops of thick coconut milk-based yogurt and shaved chocolate add a bit more luxury and richness, which I’m a fan of sometimes!

An up close overhead shot shows a batch of earl grey latte chia pudding with a spoon swooping through it. The pudding is off white and very creamy.
An overhead shot shows three servings of earl grey latte chia pudding in clear glasses. Two of the servings are topped with a fluffy coconut milk yogurt.
A head-on shot shows a glass with off-white chia pudding up to the 3/4 full mark. The pudding is topped with sliced strawberries, fluffy coconut milk yogurt, and chocolate shavings.
An overhead shot shows 3 glasses containing an off-white earl grey latte flavoured chia pudding. Each serving of the pudding is topped with fluffy coconut milk yogurt, sliced strawberries, pansy petals, and shaved chocolate curls.

Earl Grey Latte Chia Pudding

This creamy, naturally vegan earl grey latte chia pudding is fragrant and warm with vanilla. Perfect as a light dessert, snack, or even breakfast! A perfectly sweet treat, it has wholesome ingredients like raw cashews, chia seeds, and maple syrup. Six ingredients and takes ten minutes to make.
5 from 13 votes
A 3/4 angle shot shows 3 glasses containing an off-white earl grey latte chia pudding. Each serving of the pudding is topped with fluffy coconut milk yogurt, sliced strawberries, pansy petals, and shaved chocolate curls.
Prep Time: 10 minutes
RESTING TIME: 2 hours
Total Time: 10 minutes
Servings 6

Ingredients

Chia Pudding:

  • 4 cups boiling water
  • 3 earl grey tea bags, see notes
  • 1 cup raw cashews, soaked for at least 2 hours
  • cup maple syrup
  • 1 tablespoon vanilla bean paste
  • ¼ teaspoon fine sea salt
  • ½ cup chia seeds

To Serve:

  • sliced strawberries
  • thick vegan vanilla yogurt, optional (see notes)
  • shaved dark chocolate, optional

Equipment

Notes

  • Barely adapted from my favourite chia pudding recipe in At Home In The Whole Food Kitchen by Amy Chaplin
  • I used the Organic Bergamot Cream tea from Tea Sparrow in these photos. This tea has a robust bergamot flavour that’s classic for earl grey, but also a super warm and lush vanilla aroma. Lots of tea brands make a similar creamy earl grey option with a hint of vanilla, which I recommend seeking out here!
  • Also important to note: my tea bags have about 1 ½ teaspoons of loose tea per bag, so  4 ½ teaspoons total tea leaves. Depending on your tea bags, you may have to go up to 4 bags.
  • I used dollops of Yoggu’s super thick vanilla, coconut milk-based yogurt as a topping here. This step is optional, but if you’re going to go ahead with it, I’d recommend finding a similarly thick and lush dairy-free yogurt.

Instructions

  • Place the tea bags in a large liquid measuring cup or bowl with a spout. Pour the boiling water over top and give the tea a stir. Let it steep for 4 minutes.
  • Once the tea has steeped, remove the tea bags and let it cool down considerably.
  • Drain and rinse the cashews and place them in a high speed blender. To the cashews, add the maple syrup, vanilla bean paste, and sea salt.
  • Pour the cooled earl grey tea into the blender. Blend the mixture on high until completely silky smooth, about 1 full minute.
  • Place the chia seeds in a large bowl. Pour the earl grey cashew milk mixture over the chia seeds and whisk vigorously to mix. Cover the bowl and set aside in the fridge for at least 2 hours, but ideally overnight.
  • Once the earl grey latte chia pudding is ready, it should be quite thick. Give it a stir straight out of the fridge. Serve it in small bowls or glasses with dollops of vegan vanilla yogurt on top, sliced strawberries, and shavings of dark chocolate.
A 3/4 angle shot shows 3 glasses containing an off-white earl grey latte chia pudding. Each serving of the pudding is topped with fluffy coconut milk yogurt, sliced strawberries, pansy petals, and shaved chocolate curls.
19/04/2023
Posted in: autumn, breakfast, cashews, creamy, dessert, gluten free, grain-free, oil free, snack, spring, summer, sweet, vegan, winter

16 comments

Recipe Rating




  • Abby S

    5 stars
    This is so delicious! It makes a big batch and I look forward to enjoying it all week for breakfast and snacks, but next time I might halve the recipe. I topped it with some supremed citrus and sliced almonds for crunch.

    • Laura Wright

      So glad you’re enjoying it, Abby!
      -L

  • Lauren

    5 stars
    This is the first chia pudding I’ve ever actually enjoyed. I have tried several other recipes and been consistently underwhelmed. I’ve made this one several times this summer and have been topping it with fresh raspberries. I did need to add more chia seeds than the recipe called for, which just may be my personal preference on consistency or because my chia seed were pretty old (do they get less gelatinous with age, idk?)

    • Laura Wright

      Hi Lauren,
      I’m honestly not sure on the gelatinous powers of chia waning with age. From personal experience, I find that the more agitation you can work into them initially (by whisking vigorously with the liquid), the better. Thanks for leaving this kind review!
      -L

  • JP

    I’m allergic to nuts but really want to make this—do you have a substitution recommendation for the cashews?

  • Julia Graham

    5 stars
    I have just made this for the 3rd time. I love this recipe! I have made Amy Chaplin’s version a few times, but Laura’s is A+. I highly recommend;)

  • Claire

    I may be in the minority saying this but weight measures would be incredibly helpful for your recipes if ever possible. They’re vastly more accurate and so much easier to scale down for one person.

  • Steff

    5 stars
    The perfect mid-afternoon snack on a hot day! Great with just some cacao nibs sprinkled on top.

  • Emmaline

    5 stars
    This recipe is divine!! Will be making over and over.

  • n

    5 stars
    This was absolutely delicious.
    I’m a big fan of earl grey and chia pudding and this combination is so tasty!
    Thank you.

  • Faith

    Hi Laura,

    How long do you think this would keep in the fridge?

    Thanks!

    • Laura Wright

      Hi Faith,
      Up to a week! It will continue to thicken slightly.
      -L

  • Kinara Fender

    5 stars
    This is absolutely fantastic! I used macadamia nuts and used a bit less than what the recipe called for in cashews since macadamias are fattier. Worked like a charm!

    • Laura Wright

      Ooooh I bet macadamias were so good here! Glad you enjoyed!
      -L

  • Barbara Drake

    Laura,
    If you don’t have vanilla bean paste, how much vanilla would you recommend?
    Love love love your recipes!

    • Laura Wright

      Hi Barbara! I would use the same amount of vanilla extract–1 tablespoon!
      -L