Author Notes
Chia seed pudding is a) easy b) delicious c) packed with fiber. Should you wish to make it decadent (and slightly less healthy) continue on to the recipes. Please note that you can make this pudding in whatever way suits you--substitute milks, sweeteners, flavors, and containers. (The chia seed to milk ratio is from the back of the bag of chia seeds.) —philipm
Ingredients
- for Madagascar Bourbon Vanilla Chia Seed Pudding
-
1/4 cup
chia seeds
-
1 cup
half and half
-
2 teaspoons
agave
-
2 teaspoons
vanilla (liquid or ground)
-
2 pinches
salt
- for Mexican Chocolate Chia Seed Pudding
-
1/4 cup
chia seeds
-
1 cup
half and half
-
2 teaspoons
honey
-
2 tablespoons
cocoa powder
-
2 dashes
cinammon
-
2 pinches
cayenne pepper
-
2 pinches
salt
Directions
-
Measure out chia seeds. Mix chia seeds and agave/honey with a fork.
-
Divide the gooey mixture evenly between your two jars.
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Pour 1/2 of the half and half into each jar and top each with 1/2 of the spices/flavorings.
-
Snap a photo for Instagram before mixing well with a fork.
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Refrigerate (covered) for an hour. Remove and stir with fork to break up the pudding.
-
Refrigerate overnight and enjoy in the morning!
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