Ingredients
- 1 cup almond milk (or any plant-based milk)
- 1 tablespoon chia seeds (for thickening)
- 1 teaspoon vanilla extract (pure vanilla preferred)
- 2 tablespoons maple syrup (or sweetener of choice)
- 1 pinch salt (to enhance flavor)
Instructions
5 steps
Combine Ingredients
In a mixing bowl, combine almond milk, chia seeds, vanilla extract, maple syrup, and salt.
Whisk well to ensure chia seeds are evenly distributed.Mix Thoroughly
Stir the mixture thoroughly to prevent clumping of chia seeds.
Use a whisk or fork for better mixing.Chill the Mixture
Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
This allows the chia seeds to absorb the liquid and thicken.Stir Again
After chilling, remove from the fridge and stir the pudding to ensure a smooth texture.
If too thick, add a splash of almond milk.Serve
Spoon the chia pudding into bowls or jars and serve chilled.
Top with fresh fruits or nuts for added flavor.
💡 Tips & Tricks
Storage & Reheating
Refrigerator
Up to 5 days in an airtight container
Freezer
Up to 3 months — thaw overnight in fridge
Bring to room temperature before serving for best flavor and texture.
What to Serve With
Complete your british meal with these perfect pairings:
About This Dish
Delicious Vanilla Chia Pudding Recipe to Satisfy Your Sweet Tooth is a beloved dish from British cuisine. With a total preparation time of about 120 minutes, it is a rewarding project for when you have extra time in the kitchen.
British cuisine has undergone a renaissance, combining traditional comfort dishes with modern innovation. Classic recipes often feature hearty, warming ingredients perfect for the British climate.
This recipe is rated medium difficulty and uses 5 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
Yes, any plant-based milk like coconut or soy milk works well.
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Nutrition Facts
1 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
