Golden Milk Turmeric Chia Pudding
Makes 2 servings
What you need:
1 can (400 ml) full-fat coconut milk
1 tsp organic turmeric powder (or fresh grated root)
1/4 tsp true Ceylon cinnamon powder
1/8 tsp cardamom powder
1/8 tsp ginger powder
A crack of freshly ground black pepper
Pinch of himalayan salt
⅓ cup chia seeds
3-4 tbsp pure maple syrup
1-2 tbsp fresh orange zest
What to do:
-Empty the entire can of coconut milk into a small/medium pot. Heat over medium and add in the turmeric, cinnamon, ginger, cardamon, Himalayan salt and black pepper. Stir well and wait until a simmer is reached (be careful not to burn the coconut milk)
-Remove from the heat and add in the chia seeds, maple syrup, orange zest and whisk vigorously. Sweeten to taste and add in any additional spices/flavours if desired.
-Allow to cool at room temperature for 10 minutes, then whisk again well, to distribute the chia seeds evenly, creating a thick, vibrant pudding.
-Serve the Golden Milk Turmeric Chia Pudding warm, or pour into mason jars or a serving dish to chill - this creates a more hydrated/thicker chia seed pudding.
-To serve, garnish with additional orange zest, a sprinkle of turmeric and enjoy!
Keep refrigerated, lasts 4-5 days