Cardamom & Lemon infused Chia Seed Pudding
2 ½ cups almond milk
½ cup coconut milk
½ cup chia seeds
2 tbsp Agave syrup or Maple Syrup
Zest of one lemon
5 whole cardamom pods
In a mortar and pestle smash the cardamom pods and add to a saucepan with the almond and coconut milk and lemon zest. Heat the saucepan without boiling or simmering, you want to gently heat the milks enough to allow the cardamom and lemon zest to release their flavour. Switch the heat off and let the milk sit and cool to room temperature.
Once cooled, strain the milk through a fine sieve or cheese cloth into a large bowl keeping only the milk. Add your syrup and chia seeds to the milk and whisk making sure the seeds are not clumping together. Let the pudding sit in the fridge and return after 15 minutes and give the pudding another whisk breaking up any large clumps of seeds. Return to the fridge and it will be ready to serve after 8 hours.
I prepare this pudding in the evening to eat for breakfast the next day. This pudding is amazing with fresh fruit, or it can be topped over your oats or muesli, or see my overnight oats recipe to pair it for a superfood breakfast. Pudding will last in the fridge for up to 2 days if kept in an air tight container.