Heat the almond milk in a saucepan until it's warm but not boiling. 

Steep the chai tea bags in the almond milk for about 5-7 minutes to infuse the flavors. Remove the tea bags. 

In a bowl, combine the chia seeds, cinnamon, ground ginger, ground cardamom, and vanilla extract. 

Slowly pour the chai-infused almond milk over the chia seed mixture, stirring continuously to avoid clumps. 

Sweeten the mixture with your preferred low-carb sweetener to achieve the desired level of sweetness. 

Mix well and let the chia pudding sit for a few minutes, stirring occasionally to prevent the seeds from settling. 

Cover the bowl and refrigerate the mixture for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and create a pudding-like consistency. 

Before serving, give the pudding a good stir. If it has thickened too much, you can add a bit more almond milk to reach your desired consistency. 

Garnish with a sprinkle of cinnamon on top and enjoy your delicious Low-Carb Chai Chia Pudding! 

This low-carb, high-fiber pudding is not only a satisfying dessert but also a great option for a quick and nutritious breakfast or snack. 

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