This is the magical little surprise I brought to my yin students a few weeks back, and served at a party I had. I love it in small cups with a little coconut whipped cream on top to feel a little fancy.
- ¾ cup vanilla almond milk
- ¼ cup chia seeds
- ½ cup full-fat coconut milk (not coconut cream)
- 1 teaspoon matcha (green tea) powder
I make this easy – I put all the ingredients in a mason jar (start with a milk, end with a milk), seal it up, and shake the heck out of out until it looks smooth and frothy. Feel free to use a fork if you notice any place where the dry ingredients are sticking to the side of the jar and/or have a lump.
Let it sit about 8 minutes, then shake the heck out of it again. Let it sit another 8 minutes then put into fancy cups if you want, straight onto a spoon to eat, or in the fridge for later. It will continue to thicken.
This recipe was inspired by this one because I cannot seem to remember how much liquid needs to go with the seeds!)