From the kitchen
Goat's Milk Chia Seed Pudding
Whisked with vanilla bean paste and maple syrup.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 1/3 cup chia seeds
- 2 cups whole goat's milk
- 3 tablespoons maple syrup
- 1 teaspoon vanilla bean paste
- Pinch of salt
- Fresh berries, for serving
Method
- Whisk the goat's milk, maple syrup, vanilla bean paste, and salt together in a bowl or jar.
- Add the chia seeds and whisk again immediately to prevent clumping.
- Let sit 5 minutes, then whisk once more to break up any seeds that have settled together.
- Cover and refrigerate at least 4 hours, or overnight, until thickened to a pudding consistency.
- Stir well before serving and top with fresh berries.
Kitchen note
No heat involved here, so this is a good introductory recipe if you're new to cooking with goat's milk.
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