With my v’eggnog chia pudding, I’m kicking of the holiday season a little early. This eggnog recipe is vegan and gluten-free and on the lighter side of things but you’d never know! In fact it’s got even got a good dose of protein, so you could sneak some into your glass as a festive treat for breakfast!
I love Christmas but the last few years it’s been in flux due to trips and weddings. Last year was my first solo Christmas (Ahmed was on a boy’s trip) and the year before that we were prepping for our wedding and the year before that I was in Lahore at a friend’s wedding and the year before that? I don’t remember!
Hard to believe but it’s almost that time of year again… In a week I’ll be welcoming Christmas onto the blog officially and can’t wait. I’ve got some really awesome recipes and other festive bits and pieces coming up, including some more stuff with v’eggnog!
V’Eggnog Chia Pudding
I really wanted to do some recipes with eggnog this year. I had some v’eggnog left over after my photo shoots so decided to mix it up with chia seeds for my usual breakfast. I really loved it and want to share it on the blog. If you are looking for a lovely vegan eggnog recipe, you should definitely try it without the chia seeds!
This v’eggnog chia pudding is extra filling, because of the silken tofu. I’ve always found a dash of almond essence leaves a boozy trail in desserts, so I’ll always add a little when I want to impart a little depth into my recipe.
I also happen to think this v’eggnog chia pudding makes a great dessert if you fancy a festive and healthy sweet during the holidays. Yes, being healthy during the holidays is a thing! More on that next week, for now, let’s get our v’eggnog on!
- (Serves 2)
- 1/2 cup silken tofu
- 1 cup almond milk
- 2tbsp organic brown cane sugar (or other sweetener)
- 1/2tsp vanilla essence
- 1/4tsp almond essence
- 1/8tsp ground nutmeg
- 1/8tsp ground cinnamon
- 4tbsp chia seeds
- To make the v’eggnog, in a blender, blitz together all the ingredients except the chia seeds.
- Put your chia seeds in a bowl and stir in the v’eggnog and mix thoroughly! Divide in two glasses or mason jars and leave in the fridge overnight to set.