Do you happen to like the smell and taste of masala chai as much as I do? I love Indian cuisine in general and have no idea when the opportunity to visit India will arise. Thus, I keep bringing the flavors into my home. Masala chai is one of them. For those of you who might not know, masala actually means mixture of spices.
As the winter has come to an end, I’ve been thinking I’m probably not going to drink lots of hot tea in the near future, but I’m not into iced teas just yet, either, with summer not being exactly around the corner.
And with regard to puddings, why on Earth should we always settle for the conventional vanilla or chocolate flavor? Go ahead and pamper your taste buds a little more!
Keto-Friendly Masala Chai Pudding
- 1.7 cup coconut milk - full fat
- 2 oz chia seeds
- 1 teaspoon vanilla extract
- ⅛ teaspoon stevia - or to taste
- 4 pods cardamom
- 2 slices fresh ginger
- ½ teaspoon cinnamon
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 piece star anise pod
- 2 teaspoon black tea
- 1 teaspoon whole cloves - optional
- 1 teaspoon coriander seeds - optional
- Put all the spices (but leave the tea leaves aside for now) in a mortar and smash them. If you wish, you can grind the mixture, instead.
- Take a small saucepan and pour in coconut milk. Add the spice mixture and bring to a boil.
- Simmer for a few minutes until the mixture is fragrant. Add the black tea leaves and simmer for another minute. Turn the heat off and let steep for a couple of minutes.
- Prepare your chia seeds.
- Pour the spice-coconut mixture into a bowl through a fine sieve.
- Add vanilla extract and stevia (or other sweetener) to taste.
- Add chia seeds. Using a rubber spatula, stir until all the chia seeds are evenly distributed.
- Pour into two cups and allow to sit for at least two hours until the pudding thickens.
- Add some whipped cream if you wish, and enjoy!