Breakfast and brunch · Middle Eastern-inspired
Chia Pudding with Cardamom and Honey
Creamy make-ahead chia pudding with cardamom, honey, vanilla, toasted pistachios, and fresh seasonal fruit.
Jump to recipe10 min prep · 0 min cook
Before you start
- The second whisk after 10 minutes is the key to an even, spoonable texture.
- Freshly ground cardamom is potent; use a scant 1/2 teaspoon if grinding pods yourself.
Complete recipe
Chia Pudding with Cardamom and Honey
4 servings
Ingredients
- 2 cups unsweetened milk of choice
- 1/2 cup chia seeds
- 3 tablespoons honey, plus more to serve
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon fine salt
- 1/3 cup chopped toasted pistachios
- 1 cup sliced strawberries, figs, or mango
Step-by-step instructions
- Whisk milk, chia seeds, honey, vanilla, cardamom, and salt in a bowl for 1 minute.
- Let stand 10 minutes, then whisk thoroughly again to break up every clump.
- Cover and refrigerate for at least 4 hours or overnight.
- Stir and adjust consistency with a splash of milk. Taste and add honey if needed.
- Divide into jars or bowls and top with pistachios and fresh fruit immediately before serving.
Tips for the best results
- The second whisk after 10 minutes is the key to an even, spoonable texture.
- Freshly ground cardamom is potent; use a scant 1/2 teaspoon if grinding pods yourself.
Make ahead, storage, and leftovers
Refrigerate plain chia pudding for up to 5 days. Keep fruit and nuts separate until serving.
Frequently asked questions
Why is my chia pudding runny?
Give it a full 4 hours to hydrate; then add 1 tablespoon chia, wait 30 minutes, and stir again.
How do I make it vegan?
Use maple syrup or date syrup instead of honey.