Prep the chai tea latte by mixing the dairy-free milk of your choice with chai tea concentrate or a chai tea bag. The amount of chai tea concentrate used will vary depending on the brand you are using — follow instructions on packaging. If you like things a little sweeter add up to 1 tablespoon of maple syrup to the mix. Some chai tea concentrates contain sweetener already, so taste test to get things just right! Prep 2 ¼ cup chai tea latte for both the Chai Chia Seed Pudding + Sweet Potato Pumpkin Smoothie.
Add 2 cups of the chai tea latte and chia seeds together in a container with a lid and refrigerate 4+ hours or overnight to make the Chai Chia Seed Pudding.
For the smoothie, add pumpkin puree, sweet potato, banana (use a frozen banana for an extra thick smoothie), and ¼ cup chai tea latte to the blender and blend together until smooth.
Layer the Sweet Potato Pumpkin Smoothie and Chai Chia Seed Pudding in a mason jar. This will keep great in the fridge for several days if you are meal prepping!
Top as desired – I used almond butter, granola, pumpkin seeds, dates, coconut, and a sprinkle of nutmeg.