Instructions

• Soak cashews overnight in cold water and drain once ready to prepare pudding. Alternatively, boil cashews in water for 15 minutes, or until soft.
• Steep chai tea bags in 300 ml water for 5 minutes, then discard tea bags.
• Add chai tea, cashews, vanilla extract, maple syrup, cinnamon, and nutmeg to high-speed blender and blend until smooth and creamy.
• Pour mixture into a bowl, add chia seeds, and whisk to combine. Divide between glasses or jars and set aside in refrigerator to chill for one hour (or overnight) to set.
• When ready to serve, top with almond butter and chopped walnuts.