Boosted Chai Kudzu Pudding & Latte
I love fall. I love summer too, but fall is a bit nostalgic because it’s so short here in Alberta. I love the colour of the leaves as they change to yellows and oranges. I love the crisp air, sweaters, boots, soups, stews, pumpkin and chai. Chai is warming and perfect to add at this time of year.
I’ve never quite appreciated chai as much, until I made my own by grinding the spices myself. The flavour is undeniably so much more tantalizing for the tastebuds. Yes, I just said tantalizing. It’s the only way I could think to describe the vibrant flavour!
The spices I used to make my homemade chai mix include cinnamon, cardamon, anise star, ginger and black pepper. I also added turmeric and ashwagandha powder, hence why I called it Boosted Chai.
Turmeric, as most people know is an anti-inflammatory superstar and pepper increases its potency. You may also know that I like to use adaptogens and that’s what Ashwagandha is. It helps the body adapt to stress and supports adrenal health. Not to be used when pregnant or nursing though, so leave it out of the recipe if you are.
A friend of mine recently was in a scary accident and had to have surgery. I wanted to make something to help support her healing and since she already had bone broth made, Kudzu pudding was recommended by another nutritionist friend of mine. Initially I thought Kudzu (also known as Kuzu) was a sea veggie, because I found it at the grocery store among kelp and arame. When I did a little research, I discovered that it’s actually a climbing perenial vine, native to eastern Asia. It’s also known as Japanese arrowroot.
Benefits of Kudzu are numerous from relieving pain and relaxing muscles to boosting immunity, soothing the digestive tract and calming the nervous system. My friend had to be on quite a bit of painkillers, which can definitely be hard on the digestive system. She also had to take antibiotics which can cause digestive upset as well, because they kill our good bacteria. When I discovered Kudzu supports digestive function I knew I had to make a pudding and Chai just sounded like a great flavour. Spices also contain a host of medicinal properties including being anti-inflammatory.
This Boosted Chai Kudzu Pudding turned out creamy and delicious! Just a word of warning though, don’t stir the pudding unless you’re going to eat it right away. I mixed in some raw Manuka honey to increase the medicinal properties even more, but the next day the pudding was no longer creamy and thick. Instead it was runny!
- Chai Spice Mix
- 2 tablespoons cinnamon stick, ground
- 1 tablespoon green cardamon pods, ground
- 1 tablespoon whole anise star, ground
- 1/2 tablespoon whole black pepper, ground
- 2 tablespoon ground ginger
- 1 tablespoon turmeric
- 1 tablespoon ashwagandha powder
- Boosted Chai Kudzu Pudding
- 4 heaping tablespoons Kudzu root
- 1 vanilla bean
- 2 cups full fat canned coconut milk
- 2 1/2 cups water
- 5 dates
- 2 tablespoons Boosted Chai Spice Mix
- Grind spices in a coffee grinder. Mix in ginger, turmeric and ashwagandha and store in a glass jar.
- To make Kudzu pudding put 2 tablespoons chai spice mix in a pot and mix with water.
- Scrape out vanilla bean by cutting a slit along one side and opening up. Try to get vanilla bean flat then scrape out paste using a knife and add to pot.
- Add dates to pot and bring to a simmer.
- Scoop out dates and puree in a mini chopper. Stir date paste back into pot.
- Crush Kudzo with the back of a spoon and mix 4 heaping tablespoons with enough water to thin out. Pour into pot, while whisking.
- Continue whisking until it thickens, then let simmer 2 minutes.
- Pour into mason jars and place the fridge to cool.
You can add the Boosted Chai Spice Mix to everything from oatmeal, yogurt and smoothies. Of course you can also make a Boosted Chai Latte by blending it with your favourite milk and sweetener.
- 1/2-1 teaspoon of chai spice mix
- 1/4-1/2 cup full-fat coconut milk
- 3/4-1 cup water
- sweetener of choice (raw honey, stevia, coconut sugar, maple syrup)
- 1 earl grey tea bag
- 1 tablespoon coconut oil
- Put chai spice in a small pot and whisk in coconut milk to blend evenly.
- Add water then turn on medium low heat to warm up. If using earl grey tea bag, add to the pot.
- Add sweetener of choice and optional coconut oil and blend to make frothy. Just make sure to remove tea bag before blending.