From the kitchen
Almond Milk Chia Seed Pudding
A classic match — almond milk's thin, watery body is exactly what chia seeds need to swell properly, absorbing beautifully into a thick pudding overnight.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 2 cups Unsweetened Almond Milk
- 1/3 cup Chia Seeds
- 2 tbsp Maple Syrup
- 1/2 tsp Vanilla Extract
- Pinch of Salt
- Fresh Berries, to top
Method
- Whisk the almond milk, maple syrup, vanilla, and salt together in a bowl or jar.
- Add the chia seeds and whisk immediately and thoroughly to prevent clumping.
- Let sit 5 minutes, then whisk again to break up any seeds that have settled together.
- Cover and refrigerate at least 4 hours, or overnight, until fully thickened.
- Stir well and top with fresh berries before serving.
Kitchen note
Because almond milk is thinner than dairy or oat milk, this pudding needs the full soaking time to set properly — don't shortcut the chill time or it will taste watery in the middle.
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