Place tapioca pearls in a small bowl, cover with cold water and let soak for at least 1 hour.
Drain tapioca and set aside.
Place almond/coconut milk in a small pot over medium heat and bring to a simmer. Place chai tea in an infuser and let steep in the pot with the milk over low heat for 5 minutes.
Remove tea infuser and discard. Add the brewed espresso, vanilla, maple syrup and salt to the pot, whisk to combine.
Add the tapioca pearls, increase heat to medium and stir frequently over a low simmer until pudding thickens and tapioca turns from white to clear, about 20-25 minutes.
Pour the pudding mixture into 4 containers. Top each with the cookie crumbles and serve. Alternatively, refrigerate pudding to serve chilled and top with the cookie crumbles before serving.