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EGGNOG CHIA PUDDING (dairy-free, paleo, vegan options)

Looking for a quick and easy make-ahead meal for Christmas morning?  How about one that can do triple duty as a breakfast, healthy snack, or after-dinner treat?  Eggnog Chia Pudding is the answer!

This nutritious-and-delicious pudding comes together in a matter of minutes and delivers all the goods — fibre, healthy fats, protein, and adaptogens, too!

Here I used a store-bought non-alcoholic vegan almond milk eggnog, but feel free to use whatever eggnog suits your fancy.  And if it happens to contain a little bourbon, even better!


Ingredients for 4 servings:

  • 2 1/2 cups eggnog of choice (vegan eggnog used here)

  • 1/4 cup Organika Collagen Boost with MCT OR Nuzest Clean Lean plain or vanilla protein powder

  • 1 Tbsp gelatinized maca powder (optional)

  • 1 tsp pure vanilla extract

  • optional Lakanto monkfruit sweetener, maple syrup, or sweetener of choice, adjusted to taste

  • 1/2 cup white chia seeds

  • optional toppings: unsweetened toasted coconut, berries, granola, cacao nibs and/or grated dark chocolate



  1. Put eggnog, collagen or protein powder, maca, and vanilla into a bowl or blender container and whisk or blend on high until well-mixed.  Sweeten to taste.

  2. Add chia seeds and whisk or pulse blend until just combined.

  3. Pour into bowl or single-serving mason jars and cover.

  4. Let sit for 10 minutes, then whisk or shake well, re-cover, and refrigerate overnight or for a minimum of 4 hours.

Eggnog Chia Pudding can be stored in an airtight container in the fridge for up to 5 days. Serve cold or warm with your choice of toppings.