Ingredients
Scale
- 1/2 cup Chia seeds
- 1 cup Low-fat eggnog (or almond milk eggnog for a lighter version)
- 1/2 cup Unsweetened almond milk
- 1 scoop (approx. 30g) Vanilla whey or casein protein powder
- 1/2 cup Non-fat Greek yogurt
- 1/2 tsp Ground nutmeg
- 1/4 tsp Ground cinnamon
- 1/2 tsp Vanilla extract
- Optional: Freshly grated nutmeg and whipped cream for topping
Instructions
- In a large mixing bowl or a wide-mouth mason jar, whisk together the low-fat eggnog, almond milk, and Greek yogurt until the mixture is smooth and no yogurt lumps remain. Sift in the vanilla protein powder and whisk again. Adding the powder slowly prevents clumping and ensures a silky texture for your pudding.
- Stir in the ground nutmeg, cinnamon, and vanilla extract. Once the liquid base is seasoned, pour in the chia seeds. Use a spoon or whisk to stir the mixture vigorously for about two minutes. Let the mixture sit for five minutes, then stir it one more time to ensure the chia seeds are evenly distributed and not sinking to the bottom.
- Cover the bowl or seal the mason jar tightly. Place the mixture in the refrigerator for at least 4 hours, though overnight is best for the thickest consistency. During this time, the chia seeds absorb the liquid and expand, creating that classic pudding-like texture.
- Give the pudding a final stir before serving to loosen it up. Divide the pudding into two bowls or glasses. Top with a dusting of freshly grated nutmeg and a sprinkle of cinnamon. If you want to be extra festive, add a dollop of Greek yogurt or a spray of light whipped cream on top.
- Cook Time: 4 hours 10 minutes