Chia Pudding


1 cup homemade cashew milk, almond milk or light coconut milk

½ teaspoon orange zest, preferably from an organic orange

⅛ teaspoon vanilla extract, more to taste

3 tablespoons chia seeds

Recommended toppings: drizzle of honey or maple syrup, sliced bananas, fresh or defrosted berries or my berry chia seed jam, shredded coconut, toasted chopped nuts…


In a small jar or bowl, combine the milk, orange zest, and vanilla extract. Taste, and if you’d like a more pronounced vanilla flavor, add another ⅛ teaspoon vanilla extract. Be sure to measure out the extra vanilla extract rather than just pouring more in—it’s easy to go overboard.

Whisk in the chia seeds, cover the bowl and refrigerate for at least 2 hours (or overnight), until the chia seeds have absorbed enough moisture to achieve a pudding-like state. If you think of it, give it a stir sometime along the way to break up any clumps of chia.

Before serving, stir once again to break up any clumps of chia seeds. Serve with a drizzle of honey or maple syrup on top and any additional toppings you might like. This pudding will keep well in the refrigerator, covered, for about 5 days.


MAKE IT VEGAN: Drizzle maple syrup on top instead of honey.

MAKE IT NUT FREE: Use a nut-free milk, and don’t top with nuts. 

CHANGE IT UP: I haven’t tried yet, but I bet this recipe would be tasty with other varieties of citrus zest as well. 

MAKE IT CHOCOLATE: Add a teaspoon of cacao and no zest with some honey or maple syrup.  Top with berries. 

TO MAKE 4 SERVINGS AT ONCE: Combine 4 cups milk, 2 teaspoons orange zest and ½ teaspoon vanilla extract. Add up to ½ teaspoon more vanilla extract for a more pronounced vanilla flavor. Whisk in ¾ cup chia seeds and refrigerate overnight.


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