If you ask me, chia seed pudding is one of the easiest make-ahead breakfasts out there.
This Thai tea version takes the basic pudding and gives it a fun twist with fragrant tea and creamy coconut milk. The Thai tea adds a subtle sweetness and a warm spiced flavor that makes this feel special.
You just steep the tea in coconut milk, stir in chia seeds, and let it sit overnight. The chia seeds soak up all that liquid and turn into a thick, creamy pudding while you sleep.
It’s a hands-off breakfast that tastes like a treat but keeps you full all morning.
Why You’ll Love This Thai Tea Chia Seed Pudding
- Quick and easy prep – This pudding comes together in just 15-20 minutes of hands-on time, then the fridge does the rest of the work while the chia seeds work their magic.
- Unique flavor twist – The aromatic Thai tea gives this chia pudding a fun, exotic taste that’s way more interesting than your typical breakfast pudding.
- Minimal ingredients – You only need four simple ingredients to make this creamy, satisfying treat.
- Make-ahead breakfast – Prep it the night before and wake up to a ready-to-eat breakfast that saves you precious morning time.
- Naturally healthy – Packed with fiber and omega-3s from the chia seeds, this pudding keeps you full and energized without any guilt.
What Kind of Tea Leaves Should I Use?
For authentic Thai tea chia pudding, you’ll want to look for Thai tea mix, which you can find at Asian grocery stores or online. This blend typically includes black tea along with spices like star anise and sometimes food coloring that gives it that signature orange color. If you can’t find Thai tea mix, you can use a strong black tea like Ceylon or Assam and add a pinch of cardamom or vanilla to get closer to that classic flavor. Just keep in mind that regular black tea won’t give you that bright orange hue, but it’ll still taste great and work perfectly in this recipe.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make based on what you have:
- Coconut milk: You can use regular dairy milk, almond milk, or oat milk instead. Keep in mind that coconut milk gives this pudding its creamy texture, so if you use a thinner milk, you might want to add an extra tablespoon of chia seeds to get the right consistency.
- Thai tea leaves: This is the star of the recipe, so I’d recommend sticking with Thai tea leaves for that signature orange color and spiced flavor. If you can’t find them, you could try black tea with a pinch of star anise and cardamom, though it won’t taste quite the same.
- Sweetener: Use whatever sweetener you prefer – honey, maple syrup, agave, or regular sugar all work fine. Just adjust the amount to your taste, as some sweeteners are stronger than others.
- Chia seeds: Chia seeds are what make this a pudding, so they’re not really something you can substitute. They absorb the liquid and create that thick, pudding-like texture that makes this recipe work.
Watch Out for These Mistakes While Cooking
The biggest mistake when making chia seed pudding is not stirring the mixture after the first 10-15 minutes in the fridge, which leads to clumpy chia seeds instead of a smooth, creamy texture – give it a good whisk once or twice during the first hour to break up any clumps.
Another common error is adding the chia seeds to hot liquid, which can make them cook unevenly and create a gummy consistency, so always let your Thai tea mixture cool completely to room temperature before mixing in the seeds.
Don’t skip the straining step after steeping the tea leaves, as any bits left behind will make your pudding gritty and unpleasant to eat.
Finally, if your pudding turns out too thick after refrigerating overnight, simply stir in a splash of coconut milk to reach your desired consistency before serving.
What to Serve With Thai Tea Chia Seed Pudding?
This pudding makes a great breakfast or snack on its own, but I love topping it with fresh tropical fruits like mango, pineapple, or sliced bananas for extra sweetness and texture. A handful of toasted coconut flakes or crushed peanuts adds a nice crunch that pairs really well with the creamy pudding. If you want to make it feel more like dessert, try drizzling some condensed milk on top or serving it alongside crispy coconut cookies. For a fuller breakfast, it goes nicely with some granola mixed in or served on the side with a piece of buttered toast.
Storage Instructions
Store: This chia pudding actually gets better after sitting in the fridge for a while. Keep it in an airtight container or mason jars in the refrigerator for up to 5 days. The chia seeds will continue to absorb the liquid, so it might thicken up a bit more over time.
Make Ahead: I love prepping this on Sunday night for easy breakfasts throughout the week. Just portion it into individual jars and grab one on your way out the door. You can even add your toppings ahead of time, or keep them separate and add fresh when you’re ready to eat.
Serve: Give it a good stir before serving since the chia seeds tend to settle at the bottom. If it’s too thick after a few days, just add a splash of coconut milk or regular milk to loosen it up to your preferred consistency.
| Preparation Time | 15-20 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 15-20 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1250
- Protein: 12-15 g
- Fat: 76-88 g
- Carbohydrates: 100-120 g
Ingredients
- 2 cans full-fat coconut milk
- 1/4 cup + 2 tablespoons Thai loose-leaf tea leaves
- 5 tbsp sweetener
- 8 tablespoons chia seeds
- Pinch of salt
Step 1: Brew the Thai Tea Base
- 1 can full-fat coconut milk
- 1/4 cup + 2 tablespoons Thai loose-leaf tea leaves
Pour one can of full-fat coconut milk into a pot and bring to a gentle simmer over medium heat.
Add the Thai loose-leaf tea leaves and let them steep for 5-7 minutes, stirring occasionally to ensure even extraction.
The coconut milk will take on a beautiful golden-orange color as the tea infuses.
Remove from heat and let cool for about 10 minutes before proceeding to the next step.
Step 2: Sweeten and Strain the Tea Mixture
- 5 tbsp sweetener
- strained tea mixture from Step 1
While the brewed tea is still warm, add the sweetener and stir well until completely dissolved.
Pour the mixture through a fine-mesh strainer into a container, pressing gently on the tea leaves to extract all the flavorful liquid.
Discard the spent tea leaves.
I find that straining while still slightly warm helps the tea flow through more easily and ensures you capture all the delicious flavor.
Step 3: Combine with Coconut Milk and Chia Seeds
- strained tea mixture from Step 2
- 1 can full-fat coconut milk
- 8 tablespoons chia seeds
- Pinch of salt
Once the strained tea mixture has cooled to room temperature, pour in the second can of full-fat coconut milk and add the chia seeds.
Stir vigorously for about 1-2 minutes to distribute the chia seeds evenly throughout the liquid—this prevents them from clumping together at the bottom.
I like to give it an extra stir after a few minutes of sitting to ensure even distribution before refrigerating.
Step 4: Chill and Set Overnight
Transfer the pudding mixture to a serving container or individual glasses and refrigerate overnight (at least 8 hours).
As the pudding chills, the chia seeds will absorb the liquid and expand, creating a creamy, tapioca-like texture.
Stir gently before serving to redistribute any settled chia seeds if needed.
Step 5: Serve and Enjoy
Remove the pudding from the refrigerator and give it a gentle stir.
Divide into serving bowls or glasses and top with your favorite garnishes such as fresh fruit, toasted nuts, coconut flakes, or additional chia seeds.
Simple Thai Tea Chia Seed Pudding
Ingredients
Method
- Pour one can of full-fat coconut milk into a pot and bring to a gentle simmer over medium heat. Add the Thai loose-leaf tea leaves and let them steep for 5-7 minutes, stirring occasionally to ensure even extraction. The coconut milk will take on a beautiful golden-orange color as the tea infuses. Remove from heat and let cool for about 10 minutes before proceeding to the next step.
- While the brewed tea is still warm, add the sweetener and stir well until completely dissolved. Pour the mixture through a fine-mesh strainer into a container, pressing gently on the tea leaves to extract all the flavorful liquid. Discard the spent tea leaves. I find that straining while still slightly warm helps the tea flow through more easily and ensures you capture all the delicious flavor.
- Once the strained tea mixture has cooled to room temperature, pour in the second can of full-fat coconut milk and add the chia seeds. Stir vigorously for about 1-2 minutes to distribute the chia seeds evenly throughout the liquid—this prevents them from clumping together at the bottom. I like to give it an extra stir after a few minutes of sitting to ensure even distribution before refrigerating.
- Transfer the pudding mixture to a serving container or individual glasses and refrigerate overnight (at least 8 hours). As the pudding chills, the chia seeds will absorb the liquid and expand, creating a creamy, tapioca-like texture. Stir gently before serving to redistribute any settled chia seeds if needed.
- Remove the pudding from the refrigerator and give it a gentle stir. Divide into serving bowls or glasses and top with your favorite garnishes such as fresh fruit, toasted nuts, coconut flakes, or additional chia seeds.