Chai latte flavors are usually something I associate with slowing down, not dessert. Warm spices, milk, and just enough sweetness to feel comforting. Turning that idea into a pudding felt like a natural shift, especially on cold days when I want something cozy but don’t want to plan far ahead.

This chai latte pudding keeps things simple. It’s smooth, creamy, and gently spiced, with cardamom, cinnamon, and ginger coming through without overwhelming the milk base. The texture sits somewhere between a classic stovetop pudding and a thick chai latte, making it easy to spoon and easy to enjoy while it’s still warm.

It’s the kind of dessert that works on an ordinary evening. No long chilling time, no extra steps, just a straightforward sweet that comes together in about 30 minutes and delivers familiar chai flavors in a quiet, comforting way.

Why you’ll love this

It comes together in about 30 minutes, making it easy to fit into a busy day
The chai spices feel familiar and comforting without overpowering the pudding
The texture stays smooth and creamy, closer to a latte than a heavy sweet
It uses everyday ingredients you likely already have on hand
Works well served warm or chilled

Chai latte pudding with warm chai spices.

Print Recipe

5 from 1 vote

Chai Latte Pudding

Creamy, lightly spiced pudding that tastes like your favorite chai in dessert form.

Prep Time5

Cook Time15

Chill Time (Optional)30

Total Time20

Course: Dessert

Cuisine: Indian

Keyword: Chai Latte Pudding

Servings:

Calories: 170kcal

Ingredients

500 ml milk
38 g sugar 3 tbsp
4 g black tea leaves 2 teaspoon or 1 chai tea bag
1 g ground ginger ½ tsp
1.25 g ground cinnamon ½ tsp
0.5 g ground cardamom ¼ tsp
12 g cornstarch 1½ tbsp
15 ml cold water
Whipped cream or crushed biscuits for topping (optional)

US Customary - Metric

Instructions

In a small saucepan, heat milk with tea leaves, sugar, and spices until steaming. Simmer 3 minutes, then strain.
Return to the pan. Mix cornstarch with cold water and stir into the milk.
Cook over medium heat, stirring constantly, until it thickens (about 3–5 minutes).
Pour into small cups and chill 2 hours.
Serve plain or with a spoon of whipped cream on top.

Notes

Ingredient swaps

Use honey or jaggery powder instead of sugar for a deeper, warmer sweetness.
Almond or oat milk can be used, but the pudding may set slightly softer.
Tea bags work well if loose tea isn’t available.

Technique tips

Warm the milk gently with the tea and spices; avoid boiling to prevent bitterness.
Whisk the cornstarch slurry well before adding to avoid lumps.
Stir constantly once thickening starts to keep the pudding smooth.

Make-ahead and storage

The pudding can be made a day ahead and stored in the fridge.
Cover the surface directly with cling film to prevent a skin from forming.
Keeps well for up to 2 days when chilled.

Serving ideas

Serve warm for a latte-like feel or chilled for a firmer texture.
Top with whipped cream for contrast or crushed biscuits for crunch.
A light dusting of cinnamon works well just before serving.

Twist ideas

Add a pinch of black pepper for a more traditional chai profile.
Stir in a little vanilla toward the end for extra depth.
Replace cinnamon with nutmeg for a slightly different spice note.

Nutrition

FAQs

Can I make chai latte pudding without cornstarch?
Cornstarch works best for a smooth, light set. Arrowroot powder can be used instead, but the texture may be slightly softer.

Can I serve this pudding warm or does it need chilling?
You can serve it warm straight from the pan or chill it for a firmer texture. Both work well, depending on preference.

Does the tea flavor turn bitter?
No, as long as the milk isn’t boiled for too long with the tea. Gently warming and straining the tea keeps the flavor balanced.

Can I use loose chai masala instead of individual spices?
Yes. Use a small amount and strain the milk well before thickening to avoid gritty texture.

How long does chai latte pudding keep in the fridge?
It keeps well for up to 2 days when stored covered in the refrigerator.

Can I make this dairy-free?
Yes. Plant-based milks like oat or almond work, though the pudding may set a little softer.

This dessert is proof that you don’t need fancy stuff to make something really good. You just warm the milk with tea bags and a few spices, stir in some cornstarch and sugar, and it thickens up in no time—barely any work at all.

If you enjoyed my Chai Latte Pudding and want to explore more desserts with familiar flavors and a comforting finish, you might also like my Ras Malai, Barfi, Falooda, Kulfi Ice Cream, Rustic German Apple Cake, Rice Pudding, or Masala Chai Cheesecake.

These are the desserts I come back to when I feel like slowing down whether it’s just me on the couch or something to pass around with family.

If you try this, let me know how it turned out in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more recipes you’ll want to make again.

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