It’s time for some cranberry, pumpkin, apples, and everything spiced! Sweater season is here which means we’re hungrier than ever. Want to know what food to cook this Fall? Keep on reading!
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Chrysanthemum Golden Milk Chia Pudding
Chrysanthemum Golden Milk Chia Pudding: This post originally appeared on the bMAKER blog as Chrysanthemum-Infused Golden Milk Chia Pudding.
Chrysanthemum Golden Milk Chia Pudding has turmeric, cinnamon, fresh ginger and is infused with dried chrysanthemum flowers. It's a comforting, spiced take on chia pudding and goes great with a drizzle of honey or maple syrup on top!
Estimated reading time: 5 minutes
Table of contents
Chrysanthemum Golden Milk Chia Pudding
Hi Everyone, ready for an easy, healthy breakfast or snack food that can be made overnight in the refrigerator?
Say hello to Chrysanthemum Golden Milk Chia Pudding!
It's creamy, spiced, comforting, can be enjoyed hot or cold, naturally sweetened, and has the anti-inflammatory properties of chrysanthemum and turmeric.
This recipe uses dried, food-grade, chrysanthemum flowers from bMAKER which are infused into the golden milk for the ultimate, soothing, any-time-of-year healing food.
Did you see my last recipe post for bMAKER, Blue Butterfly Pea Flower Lemonade?
You can see all the posts I have done in partnership with bMAKER, here.
You can leave the tops plain when serving or decorate with some of the ingredients like turmeric, cinnamon, chia seeds, a honey or maple syrup drizzle, and chrysanthemum flowers.
This post may contain affiliate links which won't change your price but will share some commission.
Ingredients
- 6 tablespoons chia seeds (dry)
- 2 cups milk or same amount milk substitutes like coconut, almond, or soy milk
- ½ teaspoon vanilla extract (optional)
- 1-2 tablespoons maple syrup or honey
- 1 cardamom pod (optional)
- 1-2 tablespoons food-grade edible chrysanthemum flowers
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon (Saigon cinnamon is most fragrant) or 1, 3-inch stick cinnamon
- ¼ teaspoon ground ginger or ½ inch fresh grated (skin removed) ginger root
- Toppings: more ground turmeric, honey/maple syrup, ground cinnamon, and dried chia seeds
Kitchen Tools
- honey stick
- measuring spoons and cups
- wet measure
- 32-ounce mason jar with lid
- serving cups or ramekins
Web Story
If you try this recipe, please let me know in the comments below!
Our Other Posts and Recipes
- Cherry Oatmeal Pancakes
- Maple Roasted Butternut Squash
- Hops Golden Milk
- bMAKER
- Chia Pudding
- Anti-Inflammatory Recipes Collection
Latest Posts
- Fall Soup Recipes
- Popular and Delicious Fall Seasonal Recipes
- Pumpkin Spice Bread
- October Recipes
- Blueberry Syrup
Thank you for reading and following along!
Chrysanthemum Golden Milk Chia Pudding
Yield:
4 people
Prep Time:
5 minutes
Cook Time:
1 minute
Total Time:
6 minutes
Chrysanthemum Golden Milk Chia Pudding has turmeric, cinnamon, fresh ginger and is infused with dried chrysanthemum flowers. It’s a comforting, spiced take on chia pudding and goes great with a drizzle of honey or maple syrup on top!
Ingredients
- 6 tablespoons chia seeds, dry
- 2 cups whole milk, or same amount milk substitute like coconut, almond or soy milk
- 1 teaspoon pure vanilla extract, optional
- 1-2 tablespoons pure maple syrup, or honey
- 1 pod cardamom, optional
- 1-2 tablespoons food-grade edible chrysanthemum flowers
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon, Saigon cinnamon is most fragrant, or 1, 3-inch stick cinnamon
- ¼ teaspoon ground ginger, ½ inch fresh grated (skin removed) ginger root
Toppings
Instructions
To make the golden milk
- In a small-medium saucepan, over medium-high heat, pour 2 cups milk, turmeric, cinnamon/cinnamon stick, and pepper. Bring to a simmer. In a tea-sac, put Chrysanthemum and optional cardamom pod. When the milk mixture comes to a simmer, remove it from heat, add T-sac with the mixture to the warmed milk. Allow steeping as little as 2 minutes and as much as 6 minutes (if you want it strong, florally). When time is up, remove t-sac.
To make the chia pudding
- In a 32-ounce lidded mason jar, add the golden milk, chia seeds and mix until combined. Let stand 5 minutes, then mix again, put in the refridgerator without the lid until cool, then fasten the lid. Chill overnight. In the morning, stir and then serve with optional turmeric, cinnamon, dried chia seeds, and drizzled honey/maple syrup on top. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 358Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 17mgSodium: 121mgCarbohydrates: 44gFiber: 10gSugar: 27gProtein: 13g
Please note that the Calculated Nutrition is an estimate at best.
Owner at Life's Little Sweets
Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.
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