There’s that moment in the evening when you pour chia seeds into milk—they make a dull little sound like fine sand. You stir, close the fridge, and the next morning you find something completely different from what you put in the night before. Ten minutes of prep, guaranteed results.
Ingredients :
- Chia seeds — The heart of the recipe. Black or white—both work the same; it’s just a matter of aesthetics. Use 3 to 4 tablespoons for 250 ml of milk. Less, and it will be too runny.
- Plant milk (oat or almond) — Oat milk gives a creamier result with a slight natural sweetness. Almond milk is more neutral. Cow’s milk works very well too—choose according to your habit.
- Vanilla extract — Use real liquid vanilla, not the artificial flavor that smells like plastic. If you have a vanilla bean on hand, scrape the seeds directly into the milk—the difference in aroma is immediate.
- Maple syrup or honey — Maple syrup incorporates very easily into cold liquids, unlike white sugar which dissolves poorly. One spoon is often enough—dose to your taste.
