Baby, it’s cold outside! We are spending a blustery, frigid winter in Indiana after five in sunny, mild ones New Mexico. It’s a beautiful time of year but also quite a change.
Tired of the same afternoon Mexican hot cocoa, today I opt for a nourishing (yet gratifying) chocolate chia pudding. A pinch of sweet, earthy cinnamon creates that South of the Border aroma I crave. This treat cures any intense hankering for chocolate and is miraculously (okay, strategically) good for you, too. It’s a satisfying and “clean-eating” dessert or breakfast that’s the right amount of indulgence and wholesomeness.
The brand of almond milk I enjoy comes in large cartons, and my kids prefer real, whole milk. Since we are a zero-food waste household (people, we even fry up delicious beet tops and add herbaceous fronds from fennel bulbs to salads), this recipe is a tasty and economical way to ensure precious almond milk is not wasted.
Alright, the white, pillowy snow and frigid temperatures outside are not forgotten, even with a bowl of rich, dark Mexican chocolate pudding. Rather, the salubrious bowl of chia seed wonder (wonder, because chia seeds are an amazing natural thickener!) is enjoyed in my warm, toasty living room as I gaze at the beautiful white, winter wonderland outside. Then, to make another batch for a sweet friend who gifts me delicious gluten-free goodies.
From the Midwest, a jubilant shout of ¡Olé! for all things chocolate.
Please put your own spin on this recipe! Share your questions, ideas and creations in the comments section, below.
Mexican Chocolate Chia Pudding
- 1 1/2 cups unsweetened vanilla almond milk
- 5 Tablespoons chia seeds
- 5 Tablespoons unsweetened Dutch process cocoa powder
- 3-5 Tablespoons pure maple syrup
- pinch of fine salt
- 1/4-1/2 teaspoon finely ground cinnamon
- optional toppings: cocoa nibs, berries, coconut whipped cream, granola, etc.
- Stir together the almond milk and chia seeds in a medium-sized bowl. Cover bowl with plastic wrap. Allow to sit overnight, six to eight hours, in the refrigerator.
- The next day, place the chia-almond milk mixture, cocoa powder, maple syrup, salt and cinnamon in a good quality blender or food processor. Start with the minimum amount of sweetener and cinnamon. Blend until smooth.
- Scrape down the sides with a rubber spatula and blend a bit more. Taste for seasoning; add a bit more sweetener and cinnamon if desired.
- Use the rubber spatula to transfer the blended pudding back into the same bowl, cover again with the plastic wrap, and refrigerate for at least one hour. Keep leftovers stored in an airtight container for up to three days.
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