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Lemon Chia Seed Pudding Almond Milk - Bright, Creamy, and Refreshing

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chia seeds: Whole black or white chia seeds both work.
  • Unsweetened almond milk: The plain kind gives you control over sweetness. Vanilla almond milk also works.
  • Fresh lemon: You’ll need both zest and juice for full flavor.
  • Sweetener of choice: Maple syrup, honey, or agave. You can also use a few drops of liquid stevia.
  • Vanilla extract: Optional, but adds warmth and depth.
  • Pinch of salt: Enhances overall flavor.
  • Optional toppings: Fresh berries, toasted coconut, sliced almonds, lemon zest curls, or a dollop of yogurt.

Method
 

  1. Zest and juice the lemon: Zest one lemon first, then cut it in half and squeeze out the juice. You’ll need about 1–2 teaspoons of zest and 2–3 tablespoons of juice. Avoid the white pith—it’s bitter.
  2. Mix the liquid base: In a medium bowl or a large jar, whisk together 1 1/2 cups unsweetened almond milk, the lemon juice and zest, 1–3 tablespoons of sweetener (to taste), 1/2 teaspoon vanilla extract, and a small pinch of salt.
  3. Add chia seeds: Stir in 1/2 cup chia seeds. Whisk well for 30–45 seconds to evenly distribute the seeds and prevent clumping.
  4. Rest and whisk again: Let the mixture sit for 10 minutes, then give it another good whisk. This second stir helps keep the texture smooth.
  5. Chill: Cover and refrigerate for at least 2 hours, or overnight for the thickest texture. It will continue to set as it chills.
  6. Adjust texture: If it’s too thick, stir in a splash of almond milk. If it’s too thin, add 1–2 teaspoons more chia and chill another 20–30 minutes.
  7. Serve and top: Spoon into bowls or jars. Finish with fresh berries, extra lemon zest, a drizzle of maple syrup, or a sprinkle of toasted almonds for crunch.