A wickedly creamy chia pudding kissed with rosewater and cardamom – it’s sweet, elegant and pretty to boot!
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.
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
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.
Like this recipe? Yum it on Yummly.
For another easy weekday breakfast recipe, try my vanilla bean coconut rice pudding.
Or my apple and cinnamon porridge.