From the kitchen
Potato Milk Chia Pudding
A thick chia pudding using potato milk's naturally starchy body to help the seeds set into a properly firm pudding.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 2 cups Potato 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 potato milk, maple syrup, vanilla, and salt together in a bowl or jar.
- Whisk in the chia seeds immediately 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.
- Stir well and top with fresh berries before serving.
Kitchen note
This sets up firmer than a version made with a thinner, less starchy milk, potato milk's own body gives the chia less work to do.
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