Saffron and Chia Seed Pudding

– 1/4 cup chia seed – 1 cup milk of your choice (almond milk, coconut milk, or dairy milk) – 1-2 tablespoons honey or maple syrup (adjust to taste)


– A pinch of saffron thread – 1/2 teaspoon vanilla extract – Optional toppings: sliced fruits (such as berries or mango), nuts, shredded coconut


– In a small saucepan, heat the milk over low-medium heat until it's warm but not boiling. – Add the saffron threads to the warm milk and let them steep for 5-10 minutes. This will infuse the milk with the flavor and color of saffron.

Prepare the Saffron Milk: 

– In a mixing bowl or jar, combine the chia seeds, honey or maple syrup, and vanilla extract. – Pour the saffron-infused milk over the chia seed mixture and stir well to combine. Make sure all the chia seeds are submerged in the milk.

Mix the Ingredients: 

Cover the bowl or jar with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight. This allows the chia seeds to absorb the liquid and form a pudding-like consistency. 

Chill and Set: 

– Once the pudding has set, give it a good stir to ensure it's evenly mixed. – Serve the saffron and chia seed pudding in individual bowls or glasses. – Optionally, garnish with your favorite toppings such as sliced fruits, nuts, or shredded coconut.

Serve and Enjoy:

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. If it becomes too thick upon refrigeration, you can thin it out with a little extra milk before serving. 


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