Why is my chia pudding clumpy instead of smooth?

Clumps form when chia seeds hit liquid in a pile instead of a sprinkle. Whisk the seeds in gradually while whisking continuously, rest five minutes, then whisk a second time to redistribute any seeds that sank.

Can I make this eggnog chia pudding without coconut milk?

Yes, use two cups of almond milk or oat milk instead. The pudding will be lighter and slightly less rich, so add an extra tablespoon of chia seeds to keep the same thick texture.

How long does chia pudding need to set in the refrigerator?

Four hours minimum, overnight ideally. The seeds keep absorbing liquid for up to 12 hours, so a full night gives the creamiest, most even texture with no watery pockets.

Is this recipe really dairy free and vegan?

Yes, as written it uses almond milk, coconut milk, and maple syrup with no dairy or eggs. Check that your coconut whipped cream topping is also dairy free if keeping it fully vegan.

Can I warm up chia pudding before eating?

You can, but serve it chilled for the best texture. Gentle warming to room temperature is fine, while hot temperatures turn the gel gummy and dull the fresh spice flavor.

Healthy Eggnog Chia Pudding (Dairy-Free, No Refined Sugar)

Ingredients

Scale

1 1/2 cups unsweetened almond milk
1/2 cup canned full fat coconut milk, well shaken
1/3 cup chia seeds
3 tablespoons pure maple syrup, plus more for drizzling
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon, plus more for dusting
1/2 teaspoon freshly grated nutmeg, plus more for serving
1/8 teaspoon ground cloves
1 pinch fine sea salt
Optional toppings: coconut whipped cream, crushed pecans, cinnamon sticks

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Instructions

Whisk the almond milk and coconut milk together in a medium bowl until uniform.
Add the maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt. Whisk vigorously for 30 seconds to disperse the spices.
Sprinkle the chia seeds over the surface while whisking continuously to prevent clumps.
Rest 5 minutes, then whisk again thoroughly, scraping the bottom and sides.
Divide among 4 small jars, about 1/2 cup each. Cover and refrigerate at least 4 hours, ideally overnight.
Stir once after 30 minutes of chilling if you remember, for the silkiest texture.
Stir to loosen before serving. Top with cinnamon, nutmeg, coconut whipped cream, and maple syrup. Serve chilled.

Author: Nora Ellis
Prep Time: 5 minutes
Cook Time: 0 minutes