I tried chia seed pudding for the first time at Juice in Boston. Chia seeds are a popular superfood–check out their benefits as outlined by Health Ambition [added 1/5/18]. Prior to my Juice experience, I’d been reluctant to try any seed other than “pumpkin” or “sunflower,” and definitely didn’t want to ingest anything that could grow one of my favorite ’80s fads. Juice’s take on the chia seed pudding made me eat my words–theirs includes cashew milk, agave, grey sea salt, cinnamon, and vanilla extract and is topped with sliced strawberries. I tried making it a few times after that, but didn’t take it to work too much out of fear that my tupperwares would leak and leave me with a chia-coated bag.
I now have a ton of pint-sized mason jars (hello, wedding centerpieces), so I decided to make single servings of chia seed pudding in mason jars today. I went a-googling for “chia seed pudding in mason jar” and settled on the proportions of 2 tablespoons of chia seeds to 1/2 cup almond milk. However, when I opened the fridge to check on it several hours later, it didn’t have the consistency that I’d hoped for. I went googling some more and found this recipe by Choosing Raw.
I posted the following math problem on Facebook to see what my cooking-inclined friends would say.
Math problem for cooks: if I made chia seed pudding with the ratio of 2 tbsp chia seeds to 1/2 cup almond milk and realized that the ratio of 3 tbsp chia seeds to 1 cup almond milk would have yielded a better consistency, how much almond milk should I add to each mason jar of chia pudding?
As a math teacher, I’m proud that one of my former students posted the correct answer immediately.
As a cook, I realized that common sense trumps equations. Because measuring cups don’t go to 1/6th of a cup, I could have just done what friends suggested–add a “smidge” or add tablespoons and mix until I got the consistency I wanted.
Next batch, I’ll use the following proportions and process:
3 tbsp chia seeds
1 cup almond milk
1 tsp vanilla extract
1 tsp cinnamon
Combine ingredients in mason jar. Stir with spoon. Shake to mix three times at half hour intervals. Leave in fridge overnight. Top with blueberries or raspberries for breakfast.
I will also try different combinations of mix-ins:
– cocoa powder
– garam masala
– instant coffee
– candied ginger from Penzey’s
– cashew milk
Any other ideas for mix-ins or suggestions for chia pudding technique or proportions? Leave them in the comments!