When recipe after recipe for golden milk started popping up on all my favorite websites, you could say that it grabbed my attention. I’ve always been a fan of using turmeric in various savory dishes, but in a latte-like beverage? Color me intrigued.
Curiosity quickly turned into obsession after trying one for myself. Between the warm milk, cozy spices and a hint of sweetness, golden milk has quickly become a favorite of mine for an afternoon snack or dessert-like treat.
So when we combine those same flavors with a classic chia pudding base? You’re looking at my new go-to healthy breakfast. Between the anti-inflammatory properties of turmeric and nutrient-packed chia seeds, this pudding is definitely one you can feel good about eating.
A few notes about the recipe:
Turmeric is a stronger spice, with a bold, sort of earthy flavor. So depending on your taste, use the lower or higher amount in the pudding. If you’re new to turmeric, I’d recommend starting with the lower amount and adjusting from there.
I have found that the thickness of chia pudding can vary with different brands of milk. So if your pudding winds up a little thin, don’t panic! Simply add extra chia seeds and let it sit again in the fridge for a bit longer to thicken. On the flip side, if it’s too thick for your liking, mix in some additional milk to loosen it up.
Finally, while I personally enjoy the texture of chia pudding with the seeds intact, you can also blend the pudding after chilling so that it’s nice and smooth.
And as for toppings? While I typically like to pile fresh berries on my chia pudding, I absolutely love this flavor with some toasted coconut and/or chopped mango. Makes for an awesome combo!
For the pudding:
- 1 ¾ cups unsweetened almond milk
- ¼ cup canned light coconut milk
- 1 to 2 tablespoons maple syrup to taste
- ¾ to 1 teaspoon ground turmeric to taste
- ¾ teaspoon ground cinnamon
- Pinch of black pepper
- ⅓ to ½ cup chia seeds*
- Toasted coconut
- Chopped fruit
- Chopped nuts or seeds
- Add the almond milk, coconut milk, maple syrup, turmeric, cinnamon and pepper to a blender. Process until smooth and well combined (about 10 to 15 seconds). Pour the mixture into a medium bowl and whisk in the chia seeds until evenly distributed. Let the mixture rest for 5 minutes, then whisk again. Cover and refrigerate overnight.
- Stir well, then serve cold with desired toppings.
Izzy Bruning says
This looks so good - I love chia puddings. x
Can this stay in the fridge for the 4 days? (so you can have a serving a day?)
Ashley Jennings says
Hey Deb - Yes, I keep in my fridge for the four days and it always lasts just fine! (I do usually transfer to individual airtight containers for grab and go!)
Love this recipe - so simple and delicious. I omitted the coconut milk and added a bit more almond milk, it was a bit thin but totally doable, next time I'll just add a smidge more chia seeds. Thanks for a fab recipe 😀
Ashley Jennings says
So happy to hear you enjoyed it Rebecca!