Sweet & spicy. What more could you ask for? This Spicy Maple Chocolate Chia Pudding recipe is bowl-scrapping, spoon-licking good and shared with us by our Bushwick Kitchen fan, Holly Johnson! Think a tasty recipe requires a kitchen disaster to make? Not here! Just mix, chill and enjoy; you're only three simple steps away from sophistically paired flavors.
1/2 tsp cinnamon
1 pinch salt
1/2 cup chia seeds
1/4 cup unsweetened cocoa powder
3 Tbsp Bushwick Kitchen Spicy Maple Syrup (or other Bushwick delights)
1 pinch salt
1/2 cup chia seeds
1/4 cup unsweetened cocoa powder
3 Tbsp Bushwick Kitchen Spicy Maple Syrup (or other Bushwick delights)
1/2 tsp vanilla extract
1 1/2 cups alt milk, water, or coconut milk
1 1/2 cups alt milk, water, or coconut milk
Whisk all ingredients together, chill in jars overnight and top with your favorite toppings in morning.
Want to make it a little thinner? Holly recommends increasing the milk, water or coconut milk to 2 cups.
*photos provided by Christopher McCarthy
| Swap-Ins: | ||
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Make this a morning wake-up delight | |
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Coco and cinnamon? We think it's a fab pair too | |
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For a nutty and holiday-spice twist on this coco goodness |
