Vanilla Chai Chia Puddings

Most people might think this is a bit odd – but I find cleaning very therapeutic. I suppose you could psychoanalyze the situation and say that it’s a form of control (which it is), and it fits into my astrological sign (which it does).

I make a concerted effort to maintain order and organization in the house, since it makes whatever you’re looking for that much easier to find. I dedicated two hours last weekend to organize the hall pantry, and proudly showed J where all the appliances are neatly arranged and grouped by type – pizza ovens, food processors, blenders, induction burners, etc. He looked in the pantry, paused for a moment, looked at me and said, “We have 7 crockpots?”.


Maybe I shouldn’t have admitted that. 

During my cleaning bout, however, I happened upon a large bag of chia seeds that had somehow been pushed to the back of the pantry. Since I am the only person in the house that enjoys the gelatinous little seeds, I suspect that ~someone~ pushed the bag out of the way in order to access the bag of chocolate chips for his pancakes.

And that ~someone~ is 17, with a ravenous appetite befitting his age and metabolism.

Vanilla Chai Chia Pudding

Vanilla Chai Chia Pudding

I’m not sure how popular chia seeds are anymore, but since I love them (and their health benefits), I am always on the lookout for new ways to eat them. This pudding tastes just like a cold chai tea, with a little pop-crunch from the seeds. The hardest part of this recipe is waiting for the pudding to set.

  • 1 cup milk (any type)
  • 1/2 cup Greek yogurt
  • ¼ cup + 2 tbs chia seeds
  • 2 tbs agave nectar
  • 1 tbs. pure vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cardamom
  • pinch of ground cloves

Whisk all the ingredients together until well blended. Allow it to sit for 10 minutes, then whisk thoroughly again. Divide mixture between 4 ramekins or glass jars. Cover and refrigerate for at least 4 hours, but preferably overnight.


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