Ingredients
Equipment
Method
- In a medium-sized bowl or a jar with a tight-fitting lid, pour in your chosen milk. Add the natural sweetener (start with 1 tablespoon and add more later if you prefer it sweeter) and the vanilla extract, if using. Stir these ingredients together thoroughly until the sweetener is mostly dissolved.1 cup unsweetened almond milk, 1-2 tablespoons natural sweetener, 1/2 teaspoon vanilla extract
- Gradually sprinkle the chia seeds into the milk mixture while continuously stirring. This is a crucial step to prevent the chia seeds from clumping together and forming an unpleasant texture. Keep stirring for about 30-60 seconds to ensure all the seeds are suspended in the liquid.1/4 cup chia seeds
- Allow the mixture to sit for about 5-10 minutes. During this time, you’ll notice the chia seeds starting to absorb the liquid and swell. Give the mixture another good stir to break up any clumps that may have formed at the bottom and ensure an even distribution of seeds.
- Once you’ve given it a final stir, cover the bowl or seal the jar tightly. Place the mixture in the refrigerator for a minimum of 2 hours, or ideally, overnight. This allows the chia seeds to fully absorb the liquid and create the characteristic thick, pudding-like consistency.
- After chilling, give the pudding a stir. If it’s too thick for your liking, you can add a splash more milk and stir to reach your desired consistency. If it’s not thick enough, allow it to chill for another 30 minutes to an hour.
Notes
Can be stored in an airtight container in the refrigerator for up to 4-5 days. Can also be frozen for up to 1-2 months.
