If you're looking to try Chia Pudding, this is an excellent recipe to start with. It's simple, and the flavors are so classic and delicious. If you've ever wanted to try a Horchata Pudding, this recipe will do the trick. All the cinnamon and almond flavors come together and make a rich and flavorful pudding you're going to love.
Chia Pudding has such a lovely texture and is much more fun and interesting to eat than regular, smooth puddings. Chia seeds are also an excellent food to add into your diet as well. They're high in nutrition and fiber making them great to eat when you're on a low carb diet like I am. Even if you're not doing low-carb, you're going to love this!
Cinnamon Almond Chia Pudding
The reason I call this an Horchata Pudding is because of the creamy cinnamon flavor that is very similar to Horchata. My Horchata recipe is one that we frequent at our house. Have you tried it? It's so easy. CLICK HERE to get that Instant Pot Horchata recipe.
I also have a Coconut Pandan Chia Seed Pudding that people just love, even though that does require you to get some delicious Pandan Extract--SO utterly worth it!
But if you've never tried Chia Pudding, this Cinnamon Almond Chia pudding recipe may be the best one for you to start with. If you want to try the delicious and exotic flavors of my Coconut Pandan Chia Seed Pudding that people rave about, you can get that easy recipe HERE.
Once you acquire the Pandan, you can also use it for a coconut pandan custard that's a great low carb dessert as well. But I digress!
This Cinnamon Almond Horchata pudding requires only that you soak the chia in hot water for 10-15 minutes before you pour in the rest of the liquid, and you should have a lovely pudding in no time at all if you do that.
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Ingredients
- 1/2 cup (85 g) Black Chia Seeds
- 1.25 cups (0.38 l) hot water
- 1 cup (250 ml) Unsweetened Almond Milk
- 1/2 cup (0.12 l) Heavy Whipping Cream, or for dairy free, increase almond milk
- 1 teaspoon (1 teaspoon) Ground Cinnamon
- 1/3 cup (0.33 g) Swerve
- 14 ounces Full-Fat Coconut Milk, canned
Instructions
- Mix the hot water in with the chia seeds and let it rest for 10-15 minutees. Using hot water causes the chia seeds to absorb the water and swell much faster than tap water--which means your pudding will be done sooner and you can eat sooner! It is very important to not rush this step. Allow the chia seeds to absorb all the water before adding the other ingredients.
- I mean, that's really the only thing you need to know. Other than that, mix everything together, and let it chill in the refrigerator while you chill with some snacks or dinner.
- The chia will make it gel and set into a pudding, and coconut milk will make it creamy, and the cinnamon and almond milk will make it delicious.
Sheryl Hill
I made exactly as printed and even though my chia seeds did gel in the water after mixing all other ingredients an chilling overnight, I did not get a pudding consistency. What am I doing wrong? I noticed other people had same problem.
URVASHI PITRE
YOu have to let the seeds soak in the hot water for the time specified, before you add the rest of the liquid. That makes all the difference
Sheryl Hill
I’m sure I did soak the chia seeds long enough. They were quite gelled and there was no liquid left. I had to scrape them out of the bowl, in fact some of them were in a lump that I had to break apart with a fork. I will try recipe again and use a timer this time. The pudding really tastes great. Wish me luck.
Thank you
URVASHI PITRE
That’s so strange. I would suggest adding only half the coconut milk and letting it gel. You can always add more to right before you eat.
Sandy Soldner Sorola
I made this today! It is very creamy and delicious! However mine didn't gel like a pudding. Are you supposed to drain the leftover water off the chia seeds before mixing into the milk mixture? could that be where mine went wrong?
URVASHI PITRE
No you leave the water in. If the water is hot, it will make the chia gel
Lynne Toll
It didn't gel for me either. I used boiling water. It just seemed like adding a cup of almond milk, 1/2 cup HWC AND a 14-oz can of coconut milk was a lot of liquid to add. It tastes amazing, and it DID thicken, but not like the Coconut Pandan Chia Seed pudding did.
Gary Esterow
I just entered the recipe into MyFitness pal. It matched all the ingredients but shows a dramatically different calorie count per serving (392 vs. 166 per this page) as well as big differences in carbs, etc. Why the disconnect? (I entered it as serves 4)
URVASHI PITRE
I’m not sure but check carb counts on each ingredient that you entered. I have to scrutinize each ingredient carefully if I use MFP.
Carol G
Love the flavor. Since I am a tapioca fan, this chia pudding is super satisfying for dessert. It is also going to be breakfast tomorrow morning.
Shauna Johnstone
I was just seeing if I missed something!
Carol
I don’t see coconut milk in the list of ingredients.
Sandy Soldner Sorola
It is at the very bottom of the list. Canned coconut milk.