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Chrysanthemum-Infused 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!

Chrysanthemum-Infused Golden Milk Chia Pudding

Hi Everyone, ready for an easy, healthy breakfast or snack food which can be made overnight in the refrigerator? Say hello to Chrysanthemum-Infused 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.

Chrysanthemum-Infused Golden Milk Chia Pudding

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.ingredients like turmeric, cinnamon, chia seeds, a honey or maple syrup drizzle and chrysanthemum flowers.

Chrysanthemum-Infused Golden Milk Chia Pudding

    Chrysanthemum-Infused Golden Milk Chia Pudding

    Helpful Kitchen Tools for Chrysanthemum-Infused Golden Milk Chia Pudding

    • honey stick
    • measuring spoons and cups
    • wet measure
    • 32 ounce mason jar with lid
    • serving cups or ramekins

    Chrysanthemum-Infused Golden Milk Chia Pudding

    If you try this recipe, please let me know in the comments below! Thank you for reading and following along! ~Best, Sara.

    Chrysanthemum-Infused Golden Milk Chia Pudding

    Course: Breakfast
    Cuisine: American
    Keyword: Chrysanthemum-Infused Golden Milk Chia Pudding
    Prep Time: 5 minutes
    Cook Time: 3 minutes
    Total Time: 6 minutes
    Servings: 4 people
    Author: Sara Maniez

    Ingredients for Chrysanthemum-Infused Golden Milk Chia Pudding:

    • 6 tablespoons chia seeds (dry)
    • 2 cups milk or same amount milk substitute like coconut, almond or soy milk
    • 1/2 teaspoon vanilla extract (optional)
    • 1-2 tablespoons maple syrup or honey
    • 1 cardamom pod (optional)
    • 1-2 tablespoons food-grade edible chrysanthemum flowers
    • 1/2 teaspoon ground cinnamon (Saigon cinnamon is most fragrant) or 1, 3-inch stick cinnamon
    • 1/4 teaspoon ground ginger or 1/2 inch fresh grated (skin removed) ginger root
    • Toppings: more ground turmeric, honey/maple syrup, ground cinnamon and dried chia seeds


    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 milk mixture comes to a simmer, remove from heat, add T-sac with mixture to the warmed milk. Allow to steep 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 refrigerator 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!





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