Today’s recipe is for my ultimate breakfast / dessert hybrid Milk Tart Chia Pudding. Milk Tart is an Afrikaans dessert consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs. For this recipe, we take those flavours and incorporate them into a breakfast that is sure to be a crowd pleaser this Christmas.
What’s better than a sweet chia pudding for breakfast you ask – well how about a Milk Tart Chia Pudding that tastes like the real deal but is gluten free and vegan?
- For this recipe, I purchased my ingredients (cinnamon, chia, nutmeg, vanilla) from the Zero Waste Store The Refillery.
- For the milk, I used very creamy plant milk – macadamia milk from the Brand Buttanut.
- For sweetness, I used a good quality maple syrup.
Top Tips to make this Milk Tart Chia Pudding
- Whisk all the ingredients together well so you don’t get clumps of chia seeds in your pudding
- Buy your chia seeds in bulk from The Refillery
- Use good quality plant-based mil such as almond or macadamia, the creamier the better
- If your chia pudding is too thick the next morning, add a bit more of your preferred milk and mix well
Milk Tart Chia Pudding
- 1/3 cup chia seeds
- 1 cup plant-based milk of choice more if needed
- 2 tsp vanilla essence
- 4 tbsp maple syrup plus more for serving
- 1 tsp cinnamon plus more for serving
- 1/2 tsp nutmeg
- coconut cream for serving
- cinnamon stick for serving
- Mix chia seeds. spices, milk, vanilla and 2tbsp of maple in a bowl
- Let sit for 2 minutes until it begins to gel, and then give it a good mix again with a fork or a whisk.
- Pour into 4 x small ramekins.
- Pour remaining maple into the chia and it should sink to the bottom of your ramekin / small jar.
- Set in the fridge overnight
- In the morning, top with coconut cream or double cream, a drizzle of maple, dusting of cinnamon and cinnamon stick