Start preparing the chia pudding at least an hour before you want to eat it.
First, get your utensils and ingredients out.
Use a jar if you want to store it in the fridge for a few days, or hey if your gonna eat it right away, use a pretty tea cup!
I use white chia seeds. I steer towards milk alternatives, simply because I have a mild lactose intolerance. Use whatever milk your body loves best!
Toppings options: dates, coconut shards, sliced banana, berries, essentially whatever you like.
Second, choose your flavor combo:
Are you feeling like fruity or creamy? Chocolatey or Milky?
My favorite combination so far: low-fat coconut milk, 1 tbs coconut shards, and tbs sugar free maple sugar.
My second favorite: full cream diary milk, 1 heaped tsp Nesquik, 1 heaped tsp cocoa powder, 2 tsp sugar free maple syrup.
A daily staple: creamy high-calcium soya milk, and 1 tbs sugar free maple sugar.
Not my favorite, but maybe you guys will like: juice!
An idea to try is to do pineapple juice and coconut milk for like a Pina Colada.
Third, making the chai pudding.
Get your 495 g mason jar and fill the milk to just below the lid. I eye-ball it and put in 5 heaped tbs chia seeds. It depends on the liquid really, so I just check on it after 30 mins and give it a stir and add more chia seeds if I want. It should be the consistency of rice pudding, but more clumped together. For example, it should stay heaped onto a teaspoon, without falling off.
Nicole Reynolds 