Chocolate Chai Pudding
from Ruth Gaus
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. In a small mixing bowl add cocoa powder sifting to reduce clumps.
  2. Combine with cinnamon, salt, maple syrup, and vanilla extract. Wisk until well blended paste forms.
  3. Add all of coconut milk and whisk until smooth.
  4. Add chai seeds and whisk once more to combine.
  5. Refrigerate for 30 minutes in mixing bowl. Then give mixture an extra whisk or stir and spoon into 4 individual serving dessert goblets.
  6. Cover and refrigerate 3-5 hours or overnight or up to 5 days (best when fresh).
  7. Otional – tablespoon of whipped cream and/or raspberry on each for fancy presentation (not needed).