From the kitchen
Soy Milk Five-Spice Chia Pudding
A chilled chia pudding with a restrained five-spice aroma.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 2 cups plain unsweetened soy milk
- 1/3 cup whole chia seeds
- 2 tbsp maple syrup
- 1/4 tsp Chinese five-spice powder, plus more to taste
- Pinch of salt
Method
- Whisk soy milk, maple syrup, five-spice and salt. Sprinkle in chia while whisking.
- Stand for 5 minutes, whisk again thoroughly, then repeat after another 5 minutes if seeds are collecting at the bottom.
- Divide among four small jars, cover and refrigerate for at least 4 hours or overnight.
- Stir before serving. Adjust spice and sweetness to taste; loosen with a splash of soy milk if needed.
Cook with confidence
Before you start
What to expect
A chilled chia pudding with a restrained five-spice aroma.
Before you begin
Whisk twice during the first ten minutes to prevent clumps.
The important cue
The seeds need several hours to hydrate; the mixture thickens further overnight.
At the table
Serve in small jars with fresh fruit or toasted seeds.
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