Chocolate Chia Pudding

Chocolate Chia Pudding

NY Times 

Ideal for a quick, grab-and-go breakfast or snack, chocolate chia pudding is a nutritional powerhouse that takes minimal effort to prepare. Flavored with cocoa powder and warming spices like cinnamon, cardamon and a pinch of nutmeg, this cooling pudding can be prepared with your milk of choice, no cooking required. It does need an overnight rest in the refrigerator to set: For the best texture, stir the pudding mixture together in the evening for breakfast or a snack the next day. The longer the pudding rests, the more the chia seeds will expand and absorb the liquid. Add a splash of milk to thin out to desired consistency when serving, and top with any combination of fruits, nuts and granola.

Yield: 6 servings

¼ cup cocoa powder or raw cacao powder

2 cups milk or milk alternative of choice, such as oat or almond 

½ cup black or white chia seeds 

¼ cup maple syrup (or sweetener of choice, to taste)

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom (optional)

A tiny pinch of ground nutmeg (optional)

Any combination of toppings, such as berries, banana slices, chopped stone fruit, chopped nuts, granola or coconut flakes, for serving

In a large bowl, whisk the cocoa powder to break up any clumps. Add the milk and whisk to combine. Add the chia seeds, maple syrup, vanilla extract and cinnamon, along with the cardamom and nutmeg (if using), and whisk to combine. The mixture will be loose at this point, but will firm up as it chills. (To make single-serving puddings, you can divide the chia mixture among smaller containers or glasses.)

Cover and refrigerate overnight, or for 8 hours. Stir before serving, garnish with preferred toppings and serve. (Chia pudding will keep, covered, in the refrigerator for up to 5 days. It will thicken the longer it sits, but can be loosened with a splash of milk.)