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
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.
Add chia seeds and whisk or pulse blend until just combined.
Pour into bowl or single-serving mason jars and cover.
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.