From the kitchen
Overnight Camel Milk & Chia Pudding Parfait
A simple, no-cook pudding that leans on camel milk's clean flavor to carry fruit and spice without any added dairy heaviness.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 2 cups Camel Milk
- 1/2 cup Chia Seeds
- 3 tbsp Raw Honey or Maple Syrup
- 1/2 tsp Vanilla Extract
- Pinch of Ground Cinnamon
- Fresh Berries and Toasted Nuts, to layer
Method
- Whisk the camel milk, chia seeds, honey, vanilla, and cinnamon together in a jar or bowl.
- Let sit for 10 minutes, then whisk again to break up any clumps of chia before they set.
- Cover and refrigerate for a minimum of 4 hours, or overnight.
- Stir the pudding to loosen it before layering into glasses with fresh berries and toasted nuts.
- Serve chilled, straight from the fridge.
Kitchen note
If the pudding sets thicker than you like after chilling, loosen it with a small splash of cold camel milk rather than water to preserve the flavor.
Culinary Library
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