In a heatproof bowl, pour 3/4 cup of hot water over the 2 bags of chai tea. Let it steep for about 5-7 minutes to extract all those wonderful flavors. Once done, remove the tea bags and let the chai cool slightly.
In a small bowl, combine the 3 tablespoons of basil seeds with the brewed chai. Stir well to ensure the seeds are evenly distributed. Allow the seeds to soak in the chai for about 15-20 minutes until they expand and become gelatinous.
In a separate mixing bowl, whisk together the 1 1/4 cup of coconut milk, 2 tablespoons of pure maple syrup, 1/4 teaspoon of ground cinnamon, 1/8 teaspoon of ground ginger, and 1/8 teaspoon of ground cardamom.
Once the basil seeds have soaked, combine them with the coconut milk mixture. Stir well until everything is thoroughly mixed.
Transfer the pudding mixture into jars or containers and refrigerate for at least 2 hours, or ideally overnight. This allows the pudding to thicken and the flavors to meld beautifully.
After chilling, give the pudding a good stir before serving. You can top it with fresh fruits, nuts, or a sprinkle of extra spices for an added touch.
