mikeshighwaykitchenandgear

This creamy blueberry strawberry chia pudding gets its fruity flavor from extracts and warm spices making it perfect for a make ahead breakfast or dessert

Serving suggestions: Top with fresh strawberries and blueberries or granola for added texture and flavor.

Storage info: Keeps in the fridge for up to 4 days – no stirring needed thanks to proper mixing technique.

Yield: 14- 16 oz

This post contains affiliate links. Please help me by using these links if you find them helpful.

INGREDIENTS

1 cup milk                                                       

1/3 cup water                                               

3/4  teaspoon vanilla extract            

2 1/2 Tablespoon sugar or honey

 1/4 teaspoon blueberry extract 

1/4 teaspoon strawberry extract

1 Tablespoon Italian Sweet Cream half & half (optional) 

1/2 teaspoon cinnamon

1/8 cardamom

1/8 teaspoon nutmeg

5 Tablespoon chia seeds

DIRECTIONS:

1. Combine all liquids and spices together mix well with metal spoon before adding chia seeds.
2. If using cold milk, stir well while incorporating honey.
3. Add 5 tablespoons chia seeds, mix well again with spoon.
4. Mix well at 10 minutes while chilling in the fridge.
5. Then mix well again at 15 minutes while chilling in fridge.
6. Then mix well again at 30 minutes while chilling in fridge.
7. If desired for a thicker pudding, add 1 teaspoon or more chia seeds
8. Refrigerate chia mixture for at least 2 hours or overnight. Best overnight
9. ADD Fresh fruit on side, STRAWBERRY & BLUEBERRY. (optional)
10. Sprinkle sugar OR DRIZZLE HONEY on fresh fruit if desired.

NOTE: Italian Sweet Cream half & half, I used the Nestle Coffee mate brand.