1. 1. In a small saucepan, gently heat the almond milk over medium heat. Add the ground cinnamon, ginger, cardamom, nutmeg, and cloves. Stir occasionally until the mixture is warm and the spices are fragrant, being careful not to let it come to a boil.

2. 2. Remove the saucepan from the heat and add the black tea bag. Let the tea steep for 3-5 minutes, allowing the flavors to infuse the milk. Once the steeping time is up, remove the tea bag.

3. 3. Stir in the maple syrup until it’s fully incorporated and the mixture is well combined.

4. 4. Whisk the chia seeds into the spiced almond milk until they are evenly distributed.

5. 5. Pour the chia pudding mixture into a container and refrigerate for at least 4 hours, or overnight. Stir the pudding once after the first 30 minutes to prevent the chia seeds from settling.

6. 6. After the chia pudding has chilled and thickened, give it a good stir before serving.