Golden milk chia pudding is a warm chia pudding that can be ready in five minutes. It's a perfect turmeric chia pudding to make if you love turmeric lattes and want to get creative!
I've been making a lot of chia pudding around here. It's just so easy! I've been making chia puddings in the refrigerator for meal prep. But also ones that are ready in five minutes. Yes, five minutes.
Warm chia puddings. They are perfect for the fall and winter months when you want something warm and comforting but are looking for an alternative to oatmeal.
I love getting creative with these, and I've made this golden milk chia pudding three times now. The turmeric gives it the golden color and the cinnamon a great warming spice flavor. I also add black pepper because apparently black pepper and turmeric are a match made in heaven.
How to make golden milk chia pudding
Add all ingredients except chia seeds to a small pot.
Whisk together ingredients and heat over medium-low heat for 1 minute, then add chia seeds and stir in.
Cook chia seeds, stirring every 20-30 seconds, for 3-5 minutes, or until chia pudding is thickened and chia seeds have bloomed. (Note: chia pudding will likely thicken slightly more even after you turn off the heat).
Pour into a bowl, and then top your turmeric chia pudding as desired.
Recipe tips
- All stoves cook differently. Make sure your mixture is getting warm, but not boiling. You don't want to scald the milk, just warm it and allow the chia seeds to bloom and thicken into pudding.
- Actual cooking time will depend on your stove and how thick you want your chia pudding. Cook for a little shorter for a more liquidy chia pudding and longer for a thicker chia pudding (careful not to burn).
- You can adjust the sweetness as you like. I like to start with 1 teaspoon of honey or maple syrup, but if I want it a bit sweeter I will add 2 teaspoons.
More chia pudding recipes
Golden Milk Chia Pudding
Ingredients
- ¾ cup milk
- 1 teaspoon maple syrup or honey
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 pinch black pepper
- 2 Tablespoons chia seeds
Instructions
- Add the milk, maple syrup, turmeric, cinnamon, vanilla extract, and black pepper to a small pot. Whisk together. Heat over medium-low heat for 1-2 minutes.
- Stir in chia seeds. Continue heating, stirring frequently for 3-4 minutes, or until chia seeds have thickened the milk and formed a chia pudding consistency.
- Pour into a bowl and top as desired.
Notes
- You can use your preferred type of milk. If you use vanilla almond milk you can omit adding vanilla extract. If you use sweetened milk, you may want to omit adding maple syrup or honey.
- All stoves cook differently. Make sure your mixture is getting warm, but not boiling. You don't want to scald the milk, just warm it and allow the chia seeds to bloom and thicken into pudding.
- Actual cooking time will depend on your stove and how thick you want your chia pudding. Cook for a little shorter for a more liquidy chia pudding and longer for a thicker chia pudding (careful not to burn).
- You can adjust the sweetness as you like. I like to start with 1 teaspoon of honey or maple syrup, but if I want it a bit sweeter I will add 2 teaspoons.
- Topping ideas: sprinkle of cinnamon, chopped nuts, granola
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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