Pumpkin spice chia pudding
Pumpkin spice season came around, and I caved in.
Anyone who says pumpkin spice isn’t good is lying. It’s delicious. A super warming, hearty spice mix, perfect for winter months.
I also get white creeped out by the idea of chia pudding - it’s something about the texture, but alas, this one is very tasty indeed.
Recipe
THE CHIA SEED PUDDING
2 tbsp chia seeds
1/2 tsp vanilla essence
1/4 tsp pumpkin spice
1 tsp syrup
100ml milk
2 tbsp plain yogurt
TO TOP
1 heaped tbsp cream cheese
Sweetener to taste (I used toffee flavdrops)
Splash milk
Orange rind
Almond butter
Toasted seeds
Method
The night before, mix your chia seeds with all the ingredients in a Tupperware/ jar. Adjust to taste and refrigerate overnight.
In the morning, make your ‘frosting’, mixing your cream cheese with a splash of milk, and sweetener of choice.
Put your chia seed pudding in a bowl, top with your frosting, and top with whatever you fancy - the toppings I used were SO GOOD - a drizzle of almond butter, roasted seeds, and a grate of orange rind.
Notes + Variations:
Change the toppings up as you please, but don’t miss out the orange rind. It honestly made all the difference.
Almond butter really works aswell, so I’d highly recommend, but only if it’s Pip and Nut.
