Ingredients
Scale
- 3 tablespoons black or white chia seeds
- 1 cup unsweetened almond milk (or cashew milk for extra creaminess)
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground Ceylon cinnamon
- 1 teaspoon monk fruit sweetener or stevia (adjust to taste)
- A tiny pinch of sea salt
- Optional toppings: Pomegranate seeds, a few crushed walnuts, or frozen blueberries
Instructions
- Step 1: Mix the Base Ingredients – Place the chia seeds, unsweetened almond milk, vanilla extract, ground cinnamon, sweetener, and sea salt into a glass jar or a small bowl. Use a small whisk or a fork to stir the ingredients vigorously. Ensure the cinnamon is well-incorporated and not just sitting on top of the liquid.
- Step 2: The Critical Stir and Rest – Let the mixture sit at room temperature for about 5 to 10 minutes. During this time, the seeds will begin to absorb the liquid. Stir the mixture again very thoroughly after this rest period. This second stir is the secret to preventing those annoying clumps of seeds at the bottom of the jar and ensures a perfectly uniform, creamy texture.
- Step 3: Chill and Set – Cover the jar with a lid or plastic wrap and place it in the refrigerator. Leave it to set for at least 4 hours, though overnight is best for the thickest consistency. Before serving, give it one final stir. If it’s too thick, add a splash of extra milk. Top with pomegranate seeds or walnuts for a festive winter crunch and serve chilled.
- Cook Time: 5 minutes