This basic chia pudding recipe is a delicious foundation. Try adding some fruit or chocolate and bring it to life. It’s enjoyable as a dessert, breakfast, or mid-day snack.
Go ahead and substitute the milk with soy milk, almond milk, or virtually any other milk-like liquid. I tend to use soy milk more than dairy milk. This makes the recipe flexible enough to adapt to any diet, such as vegan, low-carb, or lactose-free.
The cinnamon and anise seed are both optional. I list them as they blend well with a lot of fruit and other toppings. I’d recommend trying only one at a time, though both together also tastes good.
I only recommend the pinch of salt for those following low-carb, or otherwise low-salt diets. You won’t be getting any salt from fruit toppings. Though check your milk first, some of the soy and almond blends have sufficient salt in them. If you’ll be combining this with any salty ingredients, such as nuts, then I’d leave off the salt from this recipe.
This recipe yields a pudding that flows slightly. If you desire something more stable add another teaspoon of chia. This is useful when creating a layer dessert and you don’t want things sinking into the pudding.
The resting and stirring procedure is for optimal presentation results. If you’re making a snack for yourself you can simplify it. You don’t even need to wait so long if you’re hungry. Within about 5-10 minutes it’ll be thick enough to spoon up. Use that time to slice some fruit toppings.
Enjoy your chia pudding.
Basic Chia Pudding
100 g 100 mLWhole Milk 3.8%
15 g 4 teaspoonChia Seeds
¹⁄₄ teaspoongroundCinnamon (optional)
¹⁄₄ teaspoonGroundAnise Seed (optional)
¹⁄₁₆ teaspoonSalt (optional)
- mixing bowl
- Mix all the ingredients together in a bowl.
- Let the mixture sit for 10 minutes to thicken.
- Stir the mixture to even out the consistency.
- Pour the mixture into the desired serving containers, or leave in the bowl.
- Let the pudding sit for another 10 minutes to further thicken.