Chia Milk Recipe

Almond milk: A creamy, dairy-free milk made from almonds, providing a subtle nutty flavor.

Chia seeds: Tiny, nutrient-dense seeds that expand in liquid, adding texture and health benefits.

Honey: A natural sweetener that enhances the flavor of the drink, optional but recommended.

To achieve a smoother texture, let the chia seeds soak in the almond milk for about 10 minutes before blending. This allows the seeds to soften and expand, resulting in a creamier consistency.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and mild flavor that works well in place of almond milk.

• almond milk - Substitute with soy milk: Soy milk is a protein-rich alternative that provides a similar consistency to almond milk.

• chia seeds - Substitute with flax seeds: Flax seeds can create a similar gel-like consistency when soaked, making them a good alternative to chia seeds.

• chia seeds - Substitute with basil seeds: Basil seeds also swell up and form a gel-like texture when soaked, similar to chia seeds.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used as a vegan alternative to honey.

• honey - Substitute with agave nectar: Agave nectar is another vegan-friendly sweetener that can replace honey in recipes.

• To store your freshly made chia milk, pour it into an airtight container or a glass jar with a secure lid. This will help maintain its freshness and prevent any unwanted flavors from seeping in.

• Place the container in the refrigerator. Chia milk can be stored in the fridge for up to 3-5 days. Make sure to give it a good shake or stir before serving, as the chia seeds may settle at the bottom.

• If you want to freeze chia milk, pour it into ice cube trays. This allows you to thaw only the amount you need, reducing waste. Once frozen, transfer the chia milk cubes to a freezer-safe bag or container.

• Label the container with the date to keep track of its freshness. Chia milk can be frozen for up to 2 months. When you're ready to use it, simply thaw the desired amount in the refrigerator overnight or blend the frozen cubes directly into your smoothie for a chilled treat.

• Avoid refreezing chia milk once it has been thawed, as this can affect its texture and flavor. Always use clean utensils when handling chia milk to prevent contamination and ensure it stays fresh for as long as possible.

• Gently shake or stir the chia milk to redistribute the chia seeds evenly.
• Pour the chia milk into a small saucepan.
• Heat over low to medium heat, stirring occasionally to prevent sticking or burning.
• Warm until it reaches your desired temperature, but avoid boiling to maintain the nutrients and texture.
• Alternatively, pour the chia milk into a microwave-safe mug.
• Microwave on medium power in 30-second intervals, stirring in between, until warmed through.
• For a smoother texture, you can re-blend the chia milk after reheating.
• If the chia milk thickens too much, add a splash of almond milk to adjust the consistency.

• Blender: To blend the almond milk, chia seeds, and honey until smooth.

• Measuring cups: To measure out the 2 cups of almond milk accurately.

• Measuring spoons: To measure the 2 tablespoons of chia seeds and 1 tablespoon of honey.

• Glasses: To pour the blended chia milk into for serving.

• Spatula: To scrape down the sides of the blender if needed.

Prepare ingredients in advance: Measure out chia seeds and honey the night before to save time in the morning.

Use a high-speed blender: A powerful blender will mix the almond milk and chia seeds quickly and smoothly.

Batch preparation: Make a larger batch and store it in the fridge for up to 3 days for quick servings.

Pre-soak chia seeds: Soak chia seeds in almond milk overnight to reduce blending time and achieve a smoother texture.