EGGNOG CHIA PUDDING (gluten-free, vegan, paleo & keto options)

Eggnog Chia Pudding Parfait, layered with Gingerbread Granola and dairy-free yogurt. Photo credits @terianncarty.

Looking for a quick and easy make-ahead holiday recipe?  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 (optional) adaptogens, too!

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

Depending on the eggnog you use, simply adjust the nutmeg, vanilla extract, and sweetener to taste.

Eggnog Chia Pudding made with dairy-free eggnog and collagen peptides. Topped with grain-free granola, blueberries, and toasted coconut chips.

Ingredients for 4 servings:

• 2 cups eggnog of choice (vegan “nog” used here)

• 1/4 cup Further Food Vanilla Collagen OR Nuzest Clean Lean Smooth Vanilla protein powder OR a combination

• 1 Tbsp maca powder (optional)

• 1 tsp pure vanilla extract (optional)

• Lakanto or ZenSweet sugar-free monk fruit sweetener (here), pure stevia, maple syrup, or sweetener of choice, adjusted to taste (optional)

• pinch or two of nutmeg, adjusted to taste (optional)

• 1/2 cup chia seeds

• optional toppings: granola, unsweetened toasted coconut chips, fresh or dried fruit, Giddy Yo chocolate-covered golden berries, cacao nibs or diced chocolate or chocolate chips, snack balls, Eaton Hemp hemp hearts, bee pollen, nuts/seeds, nut butter, or toppings of choice

Eggnog Chia Pudding made with Nuzest Clean Lean Smooth Vanilla protein and Lakanto sweetener. Topped with homemade Gingerbread Granola, unsweetened toasted coconut chips, dried cranberries, Giddy Yo chocolate-covered golden berries, sugar-free chocolate chips, a Snack Conscious Coffee Ginger Snack Bomb, hemp hearts, and bee pollen. Photo credits @terianncarty.

Directions:

1. Put eggnog, collagen and/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.

Eggnog Chia Pudding using both Further Food Vanilla Collagen and Nuzest Clean Lean Smooth Vanilla protein powder. Topped here with raspberries, grain-free granola, Lily’s sugar-free Salted Almond chocolate bar, bee pollen, and Nuts’N’More Toffee Crunch Peanut Butter.

Eggnog Chia Pudding made with Nutpods dairy-free, keto-friendly “Holiday Nog” creamer and both Further Food Vanilla Collagen and Nuzest Clean Lean Smooth Vanilla protein powder. Topped with blueberries, blackberries, pomegranate arils, pumpkin seeds, pistachios, grain-free granola, Lakanto sugar-free 55% cacao bar, and a drizzle of coconut macadamia nut butter.