This Healthy Eggnog Chia Pudding tastes like a holiday indulgence—with warm nutmeg and vanilla—while delivering fiber, protein, and omega-3s from chia seeds to keep you energized. Finished with a luscious, naturally sweet caramel sauce, it’s a festive treat that loves you back! 

Chia pudding is rich in fiber, omega-3s, and plant protein—supporting digestion, heart health, and lasting energy.

Makes 2 servings

Ingredients:                                                       

Eggnog Chia Pudding

  • 1/4 cup chia seeds
  • 1 cup dairy-free eggnog (or see my eggnog recipe )
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon of nutmeg
  • 1/8 teaspoon of cinnamon
  • 1/8 teaspoon of sea salt
  • 1 teaspoon brandy, rum, or bourbon OR 1/8 teaspoon rum extract.

Vegan Caramel Sauce

  • 1/4 cup coconut sugar
  • 1/3 cup canned coconut cream (thick part only from the top of the can)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon sea salt or more, if desired, for salted caramel.

Toppings

  • Dairy-free whipped cream (Reddi Wip coconut or almond cream)
  • Ground cinnamon +/or nutmeg

Directions:

Make the chia pudding:

  1. Combine the chia seeds, eggnog, vanilla, nutmeg, cinnamon, and salt in a bowl, whisking every few minutes until it thickens. Use an immersion blender for a smoother texture.
  2. Add liquor or rum extract and whisk again.
  3. Once thickened, pour it evenly into glasses or glass bowls and place in the fridge to set for 1 hour or overnight (if overnight, cover it).

Make the vegan caramel sauce 15 minutes before you’re ready to serve:

  1. Heat a small pan or pot over medium-high heat.
  2. Add the coconut sugar, coconut cream, vanilla, and sea salt and stir well to combine.
  3. Reduce to a simmer and let simmer for a few minutes, stirring until the caramel has thickened, about 4-5 minutes. It should stick to the back of your spatula. Adjust flavor to taste if needed…add more salt for salted caramel.
  4. Remove the pan from the heat. Allow it to cool to room temperature for 5-10 minutes.
  5. Remove the pudding from the fridge, pour on the caramel sauce, top with whipped cream, sprinkle with nutmeg or cinnamon, and serve.

Enjoy!

  • Free from wheat, gluten, grains, dairy, corn, soy, egg, *nuts, and refined sugar.
  • Vegan and Paleo Friendly!

*Note: Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people allergic to tree nuts can safely eat coconut.

For More Recipes, go to www.LisaStimmer.com