Homemade Vegan Chai Pudding

I'm a total sucker for soy chai lattes and all manner of pudding, so I decided to combine them for a soy chai pudding which took a bit of fiddling to get the ratios just right for a single serving size (or rather a single serving size if I'm eating it).

And no worries! You don't have to pull out a pan and crank up the burners - it can all be done in the microwave which is perfect for any college kids stuck in their dorm room waiting out the recent blizzards and snow storms.

To make this, all you're going to need is chai tea, sugar, water, cornstarch, and soy milk. Pretty simple, right?

Chai Simple Syrup

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 for 2-3 minutes. I used Celestial Seasonings' Vanilla Chai.

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.

Refrigerate.

Soy Chai Pudding

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.

Enjoy!