- 3/4 cup chia seed
- 3 – 3 3/4 cups unsweetened vanilla [or unsweetened original flavor] almond milk, soy milk [any dairy substitute, but no animal milk]
- 1 TB honey or agave
- 1/2-1 TB ground cinnamon
- 1/2-1 tsp ground allspice
- 1/2-1 1/2 tsp vanilla extract
Note: A good rule of thumb is 1-1¼ cup of almond milk per ¼ cup chia seed, the less you use the thicker it will be, adjusting how much almond milk you add for desired texture. I use ¾ cup (for 3 days and 2 people, i.e. 6 servings) since it the pudding will last 4-5 days when buying the chia seeds in bulk, I just make a small batch (i.e. ½ cup chia, 2 cup almond milk for the 2 remaining days in the work week for my partner and me). You will know when the chia seed goes bad as the seeds will ferment and will cause the pudding to bubble in your jars, the earliest I’ve seen this occur is at day 5 (depends on batch of chia seed), 6 (average time), and 7 (latest one jar took to go bad).
- Pour Almond milk into a small sauce pan on medium-high heat.
- As almond milk starts to warm up, about 2 minutes, add honey (or whichever sugar is being used) and stir until dissolved.
- Once the honey/sweetener is dissolved, stir in the cinnamon and allspice until the mixture turns light brown.
- Add the vanilla extract and mix together.
- Turn off the heat but leave the pan on the burner, slowly add chia seed while continuously stirring. Some chia will stick to the bottom so be sure to use your utensil to gently remove any seeds from the bottom while mixing.
- Once mixture thickens, separate into 6 containers, this will result in about ½-¾ cup per container.
- Let cool before putting into the fridge for at least 5-15 minutes.