Thai Tea Chia Pudding Recipe

Thai tea: A fragrant tea blend that gives the pudding its unique flavor and color.

Coconut milk: Adds a creamy texture and a hint of tropical flavor to the pudding.

Chia seeds: These tiny seeds absorb liquid and expand, creating a pudding-like consistency.

Maple syrup: A natural sweetener that enhances the flavor of the pudding.

Vanilla extract: Adds a subtle, sweet aroma and depth of flavor.

To enhance the flavor of your Thai tea chia pudding, consider using full-fat coconut milk instead of a lighter version. The richness of full-fat coconut milk will give your pudding a creamier texture and a more indulgent taste. Additionally, make sure to whisk the chia seeds thoroughly to prevent clumping and ensure an even distribution throughout the mixture. If you prefer a sweeter pudding, you can adjust the amount of maple syrup to your taste. For an extra layer of flavor, try adding a pinch of salt to balance the sweetness and enhance the overall taste.

• brewed and cooled thai tea - Substitute with strong black tea: Strong black tea can mimic the robust flavor of Thai tea, though it may lack the distinct orange hue and subtle spices.

• coconut milk - Substitute with almond milk: Almond milk provides a similar creamy texture but with a different flavor profile, making it a good alternative for those avoiding coconut.

• chia seeds - Substitute with flax seeds: Flax seeds can gel similarly to chia seeds when soaked, though they have a slightly different texture and flavor.

• maple syrup - Substitute with agave nectar: Agave nectar offers a similar sweetness and consistency, making it a suitable replacement for maple syrup.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, adding a nutty note to the pudding.

• Ensure your thai tea chia pudding is completely cooled before storing. This helps maintain its texture and flavor.
• Transfer the pudding into an airtight container. Glass jars or BPA-free plastic containers work best to preserve freshness.
• Label the container with the date of preparation. This helps you keep track of its shelf life.
• Store the container in the refrigerator. The pudding will stay fresh for up to 5 days.
• If you wish to freeze the pudding, pour it into individual serving-sized containers. This makes it easier to thaw only what you need.
• Leave some space at the top of each container before freezing. Chia seeds expand, and this prevents overflow.
• Seal the containers tightly to avoid freezer burn. Double-check the lids for a secure fit.
• Label the containers with the date of freezing. Thai tea chia pudding can be frozen for up to 2 months.
• To thaw, transfer the desired amount from the freezer to the refrigerator. Allow it to thaw overnight for the best consistency.
• Stir the pudding well after thawing to redistribute the chia seeds evenly. Enjoy your chilled treat!

• If you prefer your Thai Tea Chia Pudding warm, gently heat it on the stove. Place the pudding in a small saucepan and warm over low heat, stirring occasionally to ensure even heating. Be careful not to overheat, as this can alter the texture of the chia seeds.

• For a quick and easy method, use the microwave. Transfer a portion of the pudding to a microwave-safe bowl. Heat on medium power for 20-30 seconds, then stir and check the temperature. Repeat in short intervals until it reaches your desired warmth.

• If you want to maintain the creamy texture, consider a double boiler. Place the pudding in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until warmed through. This method ensures gentle, even heating without the risk of scorching.

• For a unique twist, try warming the pudding in the oven. Preheat your oven to 300°F (150°C). Transfer the pudding to an oven-safe dish, cover with foil, and heat for about 10-15 minutes, or until warmed to your liking. This method can give the pudding a slightly different texture, almost like a baked custard.

• If you have a sous-vide setup, you can use it to reheat the pudding. Place the pudding in a vacuum-sealed bag or a ziplock bag with the air removed. Submerge in a water bath set to 140°F (60°C) for about 30 minutes. This method ensures precise temperature control and maintains the pudding's consistency.

• Mixing bowl: A large bowl used to combine the ingredients together.

• Whisk: A utensil used to blend the thai tea, coconut milk, maple syrup, and vanilla extract smoothly.

• Measuring cups: Tools used to measure the exact amounts of thai tea, coconut milk, and chia seeds.

• Measuring spoons: Tools used to measure the exact amounts of maple syrup and vanilla extract.

• Refrigerator: An appliance used to chill the mixture and allow it to thicken into a pudding-like consistency.

• Plastic wrap or lid: Used to cover the mixing bowl while the pudding sets in the refrigerator.

• Spoon: Used to stir the pudding before serving.

Brew in advance: Brew and cool the thai tea the night before to save time.

Use canned coconut milk: Opt for canned coconut milk to avoid the hassle of making it from scratch.

Mix in a jar: Combine all ingredients in a mason jar and shake well to save on cleanup time.

Overnight soak: Let the chia seeds soak overnight for a thicker consistency by morning.

Batch prep: Make a larger batch and store in individual servings for quick grab-and-go options.