– 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.
– 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.
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.
– 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.
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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