This Eggnog Chia Pudding is a super simple, festive meal or snack that’s full of nutrition. Chia pudding makes for a great make-ahead breakfast that’s packed with protein and fiber and tastes amazing!
When the holiday season gets close, I start craving ALL THINGS EGGNOG! And I really love chia pudding, so I figured, why not combine the two?! Eggnog chia pudding was born out of this idea, and it’s so delicious!
Chia pudding is super easy to make and I love to meal prep a few jars to have on-hand for quick snacks or meals.
What Ingredients Are Needed For Eggnog Chia Pudding?
This recipe contains just a few basic ingredients: chia seeds, milk, egg yolks, vanilla, maple syrup and some spices. That’s it!
I prefer to use a combination of almond and coconut milk, so that one flavor doesn’t overpower the other, but feel free to use whatever milk works best for you!
How Do You Make Chia Pudding?
Combine all of the ingredients, except for the chia seeds in a medium saucepan. Heat the mixture over medium-low heat, while whisking, for 5 minutes. Be careful not to let the mixture boil, you want to heat the eggs but not scramble them.
Turn the heat off and whisk in the chia seeds. Pour the mixture into individual mason jars, or a bowl. Let the mixture cool, then cover and refrigerate it for at least 4 hours, or overnight to set. The hardest part is waiting for the pudding to set in the fridge!
Tips For Chia Pudding:
- The maple flavor pairs very well with the spices used in this chia pudding recipe, but feel free to use another sweetener, such as honey.
- To give your chia pudding a smooth texture, you can blend your pudding in a food processor or blender after it’s set.
- Try adding fresh fruit, nuts and/or granola to make this chia pudding even more filling.
Are Chia Seeds Healthy?
Chia seeds are a great source of omega-3 fatty acids, fiber, protein, iron, calcium and antioxidants. They are a healthy addition to any diet! Chia seeds have a mild flavor, so they can be added to a variety of foods from sweet to savory. I love adding a tablespoon to my smoothies and oatmeal.
Unlike flaxseeds that must be ground for maximum nutritional benefits, chia seeds can be eaten raw whole or ground. They can absorb up to 10 times their own weight in water, so they work perfectly to naturally thicken puddings. Chia seeds are low-carb and are approved for the Whole30 and paleo diet.
Chia Pudding Storage:
Eggnog Chia Pudding will last in the fridge for up to 4 days. Store your pudding in a sealed airtight container for best results. You can also portion your pudding into individual servings for a quick grab and go breakfast or snack option.
You can even freeze chia pudding! Simply freeze the pudding in small freezer-safe containers, then thaw it in the fridge for 6-8 hours before you’re ready to eat. Chia pudding will keep well in the freezer for up to 2-3 months.
Other Delicious Chia Pudding Recipes To Try:
Happy Holidays and happy eating! I hope you enjoy this Eggnog Chia Pudding recipe as much as I did! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!
Eggnog Chia Pudding
- Combine all of the ingredients, except for the chia seeds in a medium saucepan. Heat the mixture over medium-low heat, while whisking, for 5 minutes. Be careful not to let the mixture boil, you want to heat the eggs but not scramble them.
- Turn off the heat and whisk in the chia seeds. Pour the mixture into individual mason jars, or a bowl. Let the mixture cool, then cover and refrigerate for at least 4 hours, or overnight to set. Enjoy!
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