Chai Chia Pudding

Yields6 Servings
Total Time10 mins
Ingredients-
Chia pudding:
 5 ¼ cups cups grass fed whole milk (raw is great) or almond milk (for a paleo/dairy free option)
 ¼ tsp powdered cardamom
 2 tsp powdered cinnamon
 ½ tsp powdered ginger
  tsp powdered clove
 ¼ tsp dry lavender
 pinch of salt
 a few twists of pepper
  maple syrup (optional) (Depending on how sweet you like it, add up to 3/4 cup)
 1 cup 2 tbsp chia seeds
Toppings (per each individual serving):
 6 tbsp blueberries (55.5g)
 1 tbsp coconut flakes (5.3g)
 1 tbsp chopped almonds (8.6g)
Recipe-
1

Combine all the ingredients, except the chia seeds and toppings, in a blender and blend till fully combined. Then add chia seeds and carefully blend on low till they are evenly mixed in. Be careful not to over blend the chia seeds, which will grind up the chia seeds and not produce the same pudding-like texture. If you do not have a blender, whisk everything together very well in a large bowl.

2

Next, transfer the chia pudding into jars or tupperwares, 2 32 oz mason jars work perfect for me. Then place in the fridge overnight, or for at least a few hours, to allow the chia seeds to absorb the almond milk mixture and create a pudding-like texture.

3

In the morning, or whenever you would like to eat your chia pudding, scoop about 1/6th of the chia pudding into a jar or bowl. Top with blueberries, coconut flakes, and chopped almonds. Pop a lid on the jar and head out the door for an easy togo breakfast or sit down and enjoy it in the comfort of your own home!

Ingredients

Ingredients-
Chia pudding:
 5 ¼ cups cups grass fed whole milk (raw is great) or almond milk (for a paleo/dairy free option)
 ¼ tsp powdered cardamom
 2 tsp powdered cinnamon
 ½ tsp powdered ginger
  tsp powdered clove
 ¼ tsp dry lavender
 pinch of salt
 a few twists of pepper
  maple syrup (optional) (Depending on how sweet you like it, add up to 3/4 cup)
 1 cup 2 tbsp chia seeds
Toppings (per each individual serving):
 6 tbsp blueberries (55.5g)
 1 tbsp coconut flakes (5.3g)
 1 tbsp chopped almonds (8.6g)

Directions

Recipe-
1

Combine all the ingredients, except the chia seeds and toppings, in a blender and blend till fully combined. Then add chia seeds and carefully blend on low till they are evenly mixed in. Be careful not to over blend the chia seeds, which will grind up the chia seeds and not produce the same pudding-like texture. If you do not have a blender, whisk everything together very well in a large bowl.

2

Next, transfer the chia pudding into jars or tupperwares, 2 32 oz mason jars work perfect for me. Then place in the fridge overnight, or for at least a few hours, to allow the chia seeds to absorb the almond milk mixture and create a pudding-like texture.

3

In the morning, or whenever you would like to eat your chia pudding, scoop about 1/6th of the chia pudding into a jar or bowl. Top with blueberries, coconut flakes, and chopped almonds. Pop a lid on the jar and head out the door for an easy togo breakfast or sit down and enjoy it in the comfort of your own home!

Notes

Chai Chia Pudding

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