Equipment Needed
- A medium mixing bowl or large glass measuring cup
- A whisk or fork
- Measuring spoons and cups
- Two serving glasses or jars with lids
- A spoon for serving
Step-by-Step Instructions
I always start by grabbing my favorite large glass measuring cup—it makes pouring so easy later. I pour in the milk, then add the maple syrup, vanilla extract, almond extract, and salt. I whisk it all together vigorously for a good 30 seconds. This isn’t the time for a lazy stir; you really want to emulsify the extracts and sweetener into the milk so every sip of the final pudding is evenly flavored. I learned this the hard way when my first batch had a strong pocket of almond extract at the bottom!
Next, I slowly sprinkle in the chia seeds while whisking constantly. If you just dump them all in, they’ll clump together instantly and you’ll spend ages trying to break them apart. A steady stream and continuous stirring is the secret here. Once they’re all incorporated, I let the mixture sit on the counter for about 5 minutes. Then, I give it one more really good whisk. This second whisk is crucial—it breaks up any remaining clumps and ensures a perfectly smooth pudding.
Now, I divide the mixture between my two jars. I screw the lids on tightly, give each jar a gentle shake to settle everything, and pop them straight into the fridge. The waiting is the hardest part! I used to check on it every hour, but I’ve learned it needs a solid 4 hours, though overnight is truly ideal. The transformation is magical. What was a thin, seedy liquid becomes a luxuriously thick, spoonable pudding.
When I’m ready to serve, I take a moment to admire the texture. Sometimes, if I’ve used a new type of milk, I’ll give it one more stir right in the jar to integrate any separation. Then, it’s time for the best part: the toppings. I love seeing the stark white of the pudding against a sprinkle of cinnamon or a pile of bright red raspberries.(See the next page below to continue…)