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!

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 8 votes

Print Recipe

Prep Time: 10 minutes mins

RESTING TIME: 2 hours hrs

Total Time: 10 minutes mins

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
• ⅓ 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

• Blender

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.

Author: Laura Wright

Course: Breakfast, Dessert, Snack

Diet: Gluten Free, Vegan, Vegetarian

Keyword: blender, cashews, chia, chia seeds, chocolate, earl grey, earl grey tea, maple syrup, strawberry, vanilla, vanilla bean paste