Heat the almond milk in a saucepan until it's warm but not boiling.
Steep the chai tea bags in the almond milk for about 5-7 minutes to infuse the flavors. Remove the tea bags.
In a bowl, combine the chia seeds, cinnamon, ground ginger, ground cardamom, and vanilla extract.
Slowly pour the chai-infused almond milk over the chia seed mixture, stirring continuously to avoid clumps.
Sweeten the mixture with your preferred low-carb sweetener to achieve the desired level of sweetness.
Mix well and let the chia pudding sit for a few minutes, stirring occasionally to prevent the seeds from settling.
Cover the bowl and refrigerate the mixture for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and create a pudding-like consistency.
Before serving, give the pudding a good stir. If it has thickened too much, you can add a bit more almond milk to reach your desired consistency.
Garnish with a sprinkle of cinnamon on top and enjoy your delicious Low-Carb Chai Chia Pudding!
This low-carb, high-fiber pudding is not only a satisfying dessert but also a great option for a quick and nutritious breakfast or snack.
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