Sunday night, when you want to prep something good for the week without actually cooking, that’s where chia pudding comes in. Five ingredients, two whisks, one night in the fridge. Tomorrow morning, it’s done.
Ingredients :
- Chia seeds — They do all the work. Upon contact with liquid, they absorb and swell until they form a natural gel. Use black or white seeds; the visual difference is there but the taste is identical. Use about 40g for 250ml of milk — this ratio is important, don’t change it too much if it’s your first time.
- Unsweetened almond milk — This is the lightest base, with a neutral taste that lets the vanilla express itself. Full-fat canned coconut milk gives a much richer and creamier version, almost like a dessert. Cow’s milk also works very well. Avoid pre-sweetened milks so you can control the sweetness yourself.
- Pure vanilla extract — Not artificial vanillin flavoring — that leaves a slightly bitter chemical aftertaste. Pure extract costs a bit more, but half a teaspoon is enough and really changes everything. If you have a vanilla bean lying around, scrape the seeds directly into the mixture.
- Maple syrup or honey — One to two tablespoons according to your taste. Maple syrup gives a slightly caramelized sweetness. Honey brings something more floral. Good to know: flavors intensify after a night in the cold, so start with one spoonful and adjust at serving time if needed.
