Recipe: Vegan Chai Pudding

I love the flavour associated with chai. Cinnamon, star anise, clove. Delicious!

Also, if need be, this recipe can be made in the microwave. So it's so students who might have limited resources in university accommodation!

You'll need:

Chai spice - Check out our recipe here, or you could use chai tea bags

1 1/2 cups of water

1½ tbsp cornstarch

½ cup soy milk

1/2 cup of sugar - You can use a smaller amount of honey, rice malt syrup or any other sugar alternative


To make the pudding, you'll first need to make a batch of chai simple syrup which you can later use for other recipes such as... chai lattes.

All you need to do is:

Microwave 1¼ cups of water in a mason jar (pint size) until boiling temperature and steep 4 chai tea bags, or 4 teaspoons of chai spice for 2-3 minutes.

Add ½ cup of sugar (or sugar alternative) and stir. You might want yours sweeter, but start with ½ cup and add more later.

If the sugar doesn't dissolve completely, throw it in the microwave to reheat a bit.


Now that you've got some chai simple syrup that's hopefully room temperature at the very least, it's time to start on the pudding.

To make the pudding:

In a half-pint mason jar, add 1½ tbsp corn starch, ¼ cup chai simple syrup, and ½ cup soy milk in that order.

Screw on top and shake vigorously until combined.

Remove top and microwave for a couple minutes, stirring every 15 seconds or so. Be careful to not leave it unattended because it wants to boil over.

You'll notice a change in texture very quickly, and the pudding is done when it leaves a thick coating on your spoon (or fork in my case).

Replace top and refrigerate until cool.


This recipe was adapted from an Instructable that was originally posted by AngryRedHead

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