Lavender Matcha

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2 cups oat milk, 3tbsp matcha powder (I like a stronger flavor, could use 1-2tbsp instead), whisked smooth, added ¾ cup chia seeds and about 2tbsp honey lavender simple syrup.

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Lemon

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2 tbsp chia seeds

½ cup plant milk (I usually go with oat or coconut)

1 tbsp fresh lemon juice

1 tsp lemon zest

1–2 tsp maple syrup (depending on how tart you like it)

tiny pinch of salt

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Chai Latte

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3 tablespoons chia seeds

2 tablespoons honey

½ teaspoon cinnamon

¼ teaspoon each: nutmeg, ginger, cloves, cardamom

¾ cup milk

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Lemon Raspberry

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3 tablespoons chia seeds

1 tablespoon maple syrup

Zest of 1 lemon

⅔ cup milk

¼ cup fresh raspberries + more to garnish

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1. Add the chia seeds, syrup and most of the lemon zest into a bowl. Stir to combine and then let the bowl sit for 10 – 15 minutes to thicken up. When ready to serve, add half the raspberries to the bottom of your jar and mash them into a “jam” consistency. Give the chia pudding a quick stir then add it on top of the raspberries. Finish with a few more raspberries and the rest of the lemon zest.

Banana Bread

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1 whole banana, halved

3 tablespoons black chia seeds

½ teaspoon ground cinnamon

¾ cup almond milk

Chopped walnuts to garnish

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Tiramisu

Combine 8 oz Tub of mascarpone cheese ¼ cup honey 1.5 cups milk ¼ cup chia seeds ½ cup coffee 1 scoop vanilla protein powder Dash of cocoa powder Dash of cinnamon Then let sit overnight and dust with more cocoa powder.

Pumpkin

½c pumpkin puree, 1t cinnamon, ½t ginger, ¼t nutmeg, dash of cloves. Use ⅓c brown sugar.

Maple Spice

1t cinnamon, ½t ginger, ¼t nutmeg, dash of cloves. Use ¼c maple syrup. (this is a strong flavor, adjust to taste)

Plain (With mango opt)

¾ cup milk of choice (I did 2% cow milk)

1 tablespoon plain Greek yogurt

1 tablespoon maple syrup

3 tablespoons chia seeds

3 tablespoons diced fresh mango

Directions: Combine the milk, Greek yogurt, maple syrup, and chia seeds in an airtight container or simple Tupperware with a lid. Wait 15 minutes then stir again before sealing and leaving in the refrigerator overnight. Dice a fresh mango and store in a separate container (also refrigerated). In the morning, place roughly three tablespoons of mango at the bottom of a jar or your serving container of choice. Mash with a fork and then spoon chia pudding on top. The pudding will keep for five days.

Chocolate Spice

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¼ c cocoa powder

2 c milk

½ c chia seeds

¼ c sweetener of choice

1t vanilla extract

½t cinnamon

¼ cardamom

pinch of nutmeg

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Golden Milk

turmeric, cinnamon, grated fresh ginger, black pepper, cayenne and honey

Choco-Strawberry

25g cacao powder

Rose

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1 cup of whole milk (or any other)

¼ cup choice of sweetener (honey, maple syrup, agave)

¼ cup chia seeds

1 tsp rose water

¼ cup freeze dried raspberries crushed (optional)

½ cup blackberries (optional)

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Lavender

INGREDIENTS

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2 cups almond milk, or other milk of choice

2 teaspoons fresh or dried lavender buds

3 to 4 tablespoons honey or agave nectar (optional)

1 teaspoon vanilla extract

⅛ teaspoon sea salt

5 tablespoons chia seeds

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DIRECTIONS

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Heat the milk in a small saucepan over medium heat. Once it just starts to simmer, turn off the heat and add the lavender. Cover with a lid and let steep for 10 minutes. Strain the milk using a fine-mesh strainer, discarding the lavender.

Add the honey, vanilla extract, and sea salt to the almond milk, and whisk together until smooth. Let cool for 5 minutes.

Put the chia seeds in a bowl. Pour the milk mixture into the chia seeds, and start whisking immediately to prevent the chia from clumping.

Set the pudding aside to plump up for 15 minutes, whisking every couple minutes. Place the chia pudding in the refrigerator to further thicken and chill for at least 2 hours before enjoying. This keeps for up to 1 week.

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Chocolate Lavender

Ingredients:

1. cups milk of choice (I used homemade coconut milk)

   Directions: 

Lemon Lavender

Ingredients

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2 cups Almond milk (or dairy-free or dairy of choice)

⅔ cup Chia seeds

1 teaspoon Turmeric dried ground

2 tablespoon Lemon zest (zest from 2 lemons)

2 tablespoon Lemon juice

1 teaspoon Culinary dried lavender ground (or 4 drops culinary lavender essential oils)

2 tablespoon Honey to 4 tablespoon or to your desired sweetness (to make vegan we used 3-4 pureed dates to sweeten)

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Instructions

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Add 2 cups of oat milk, ⅔ cups chia seeds, 1 teaspoon of ground turmeric, 2 tablespoons lemon zest, 2 tablespoons of fresh lemon juice, 1 teaspoon of dried ground culinary lavender(or 4 drops of culinary grade lavender essential oils) and mix well. We put ours in a container with a lid and shook it well.

Place your Lemony Lavender Chia Seed Pudding in the refrigerator for at least 2 hours or overnight and enjoy. Best enjoyed within 3 days of preparation.

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Chocolate Earl Grey

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1 cup milk of choice

3 Earl Grey tea bags

¼ cup cocoa powder

1 cup Greek yogurt

½ cup chia seeds

¼ cup maple syrup

½ tsp vanilla

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1. In a small saucepan, bring your milk to a low boil. Remove from heat, and add the tea bags. Let steep for 5 minutes, and then press down on the tea bags to release more of the tea flavor. Remove the tea bags, and discard.

2. Add cocoa powder to a medium bowl, sifting the cocoa powder to get rid of any large chunks. Add the infused milk and Greek yogurt, and mix together until smooth. Add in the chia seeds, maple syrup, and vanilla, and mix together until everything is evenly incorporated.

Earl Grey (or sub another tea flavor)

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1 ½ cup milk or plain oat milk or soy milk for a dairy-free option

1 bag Earl Grey tea or substitute with 2 teaspoon / 4 g earl grey loose leaf tea leaves

3 tablespoon chia seeds black kind

1 teaspoon vanilla extract

1 tablespoon maple syrup or honey

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Apple Ginger

chia seeds, cinnamon, ginger, apple (grated), milk, pumpkin seeds

For the topping: pumpkin seeds, coconut flakes, granola

Creamsicle

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1¼ cup unsweetened coconut milk (refrigerated, not canned)

1 cup orange segments, pith removed (plus more for topping)

⅛ teaspoon vanilla extract

¼ cup chia seeds

1 teaspoon honey (optional)

¼ teaspoon orange zest

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Elderflower

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½ cup chia seeds

2 cups milk

1 cup fresh berries

1 tbsp Elderflower Syrup

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