Vanilla Chia Seed Pudding with Almond Milk

What you need

• 360 ml (1 1/2 cups) almond milk, or any milk
• 80 g (1/2 cup) chia seeds
• 2 tbsp honey, or maple syrup, to taste
• 1 tsp vanilla extract
• 150 g (1 cup) fresh fruit, such as berries or chopped mango, for topping

Method

Restated from the original video

1. 1

   Pour the almond milk into a bowl or a large jar.

2. 2

   Add the chia seeds, honey and vanilla and whisk well.

3. 3

   Leave it for 5 min, then whisk again to break up any clumps of seeds.

4. 4

   Cover and refrigerate for at least 6 h or overnight, until thick and spoonable.

5. 5

   Stir the pudding. If it is runny, add another spoonful of chia seeds and chill for 1 h more; if too thick, loosen it with a little milk.

6. 6

   Spoon into glasses and top with the fruit. It keeps covered in the fridge for up to 5 days.

Imported from minimalistbaker.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.