Chai Chia Tapioca

13 Feb

This actually was surprisingly tapioca-y, and actually a lot easier than real tapioca. It was a little bit runnier than I’d like, so next time I will use the smaller amount of almond milk. If you aren’t sure you’d like rosewater and/or cardamom, you can make it without, and then it’s just tapioca pudding.

This isn’t actually chai flavored, just reminiscent of flavors from an Indian ice cream shop I used to go to a long time ago. I just couldn’t resist writing “chai chia” for some reason.

Makes about 2 cups
Needs to sit overnight

1 2/3 1 1/2 c almond milk (I used half unsweetened vanilla/half vanilla)
1/4 c chia seeds
2 Tbsp agave (I used honey flavored)
1/2 t vanilla
1/2 t rosewater
1/4 t cardamom
tiny pinch salt

Shake everything together in a quart-size jar (or mix in a bowl). Let sit in the refrigerator overnight to pudding-up. Enjoy.


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