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Creamy Cardamom & Rose Chia Pudding

By November 14, 2016 breakfast, gluten free, healthy, recipe series, recipes, sweet, weekday breakfasts

A wickedly creamy chia pudding kissed with rosewater and cardamom – it’s sweet, elegant and pretty to boot! 

Creamy Cardamom Rose Chia Pudding | Anisa Sabet | The Macadames-15-14

Recipe for Creamy Cardamom Rose Chia Pudding by Anisa Sabet for The Macadames. 

This is one of those recipes that I threw together haphazardly, not really holding hope for what it might turn out like, only to be absolutely surprised with how lovely it tasted. It has a subtly sweet start and a perfectly creamy finish thanks to the cream. Rosewater and cardamom are one of those made-for-eachother combinations that pairs really well with any kind of base but I love it with cream. The chia gives a nice crunch and is meant to be pretty healthy so that’s another tick in my book!

Chia pudding has been around the tracks for a while and is a really versatile snack or dessert base, pairing it with almost anything. You can have it unblended (my favourite) or blended which creates a nice thick pudding type consistency. Today I left mine unblended as I prefer the look of it this way. I hope you enjoy this recipe! What is your favourite chia pudding?

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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What you need:

  • Mixing bowl or jug
  • Glass serving jars x 2

Ingredients (makes 2 serves):

  • 1 & 1/2 cups full fat milk
  • 1/2 cup cream
  • 1/2 cup chia seeds
  • 1/4 cup pure maple syrup (or to taste)
  • 1/2 teaspoon rose water
  • 1/4-1/2 teaspoon ground cardamom
  • 1/2 teaspoon vanilla extract
  • Optional: rose food colouring
  • To serve: edible rose petals, crushed pistachios

Method:

1. In you bowl or mixing jug, mix the pudding ingredients until mixed through and pop into the fridge to thicken.

2. Serve with edible rose petals and crushed pistachios.

Storage: chia pudding will keep in an airtight container in the fridge for up to 5 days.

Bon appétit!

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For another easy weekday breakfast recipe, try my vanilla bean coconut rice pudding.

Vanilla Bean and Coconut Rice Pudding With Spiked Poached Pears | Anisa Sabet | The Macadames-20

Or my apple and cinnamon porridge.

Apple and Cinnamon Porridge | Anisa Sabet | The Macadames-5

Anisa xx

The Macadames | Anisa Sabet | Logo

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5 Comments

  • Reply Kylie November 14, 2016 at 11:19 am

    I just made this for tomorrow’s breakfast, but have a feeling it’s not going to last that long! It smells and tastes like heaven!

    • Reply Anisa November 14, 2016 at 12:41 pm

      Thanks for popping past Kylie. So glad you liked it. The cream just makes it 🙌🏻 Enjoy xx

  • Reply Alix @A Hedgehog in the Kitchen November 15, 2016 at 7:49 pm

    Hi Anisa! I just discovered your blog today and I am absolutely love it! I am very excited to sign up to receive your emails. This recipe is gorgeous. I love everything rose and I’m really excited to try it out in our Parisian kitchen. How is your little one doing now that she is a year old? I saw your article just after her birth.

    • Reply Anisa November 15, 2016 at 9:49 pm

      Hi Alix.

      Thanks for stopping by & subscribing.

      I love the pretty colour and the creamy flavour is 🙌🏻🙌🏻.

      Your in PARIS? Lucky duck!

      She’s doing great. A bit behind on everything but she’s such a happy baby I can’t complain in the least.

      Hope to see you again soon xx

  • Reply Maggy Loves | Anisa Sabet - Maggy August 21, 2017 at 10:07 am

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