Eggnog Chia Pudding is a perfect dairy-free treat for the holidays.
The recipe is based on my Coconut Chia Seed Pudding. I was in the mood for a holiday treat the other day and thought “eggnog”…
…but then I thought how quickly drinking it down would be over. So, I decided to make the eggnog but add chia seeds to thicken it into a pudding.
Warm cinnamon and nutmeg pair with the sweetness from the dates or honey. And all that is supported by the creaminess of the coconut milk and egg yolk.
I won’t go so far as to call this a superfood pudding – because it’s a term that’s tossed around a little too liberally these days – but as far as desserts go, this one’s pretty healthy.
The coconut milk is packed with medium chain triglycerides (MCT) for quick energy, and the egg yolk comes to the table with choline, biotin, and close to an alphabet full of vitamins: A, D, E, K just to name a few.
And of course, chia seeds are touted for their high Omega-3 fatty acid content.
I left out the booze found in traditional eggnog. But hey, if you want to add it, go ahead…you’re the captain of the ship after all.
The result was thick and creamy Eggnog Chia Pudding with just a little sweetness. I used coconut milk instead of dairy, but you could certainly use heavy cream or milk if that’s your preference.
This Eggnog Chia Pudding would also be great with cashew or almond milk instead of coconut milk.
Click here for my Homemade Almond Milk recipe.
You can make this eggnog chia pudding the old fashioned way by tempering the eggs first, but I just made it stupid-easy by dumping most of the ingredients into a pot then heating it gently on the stove until it thickened. The chia seeds really take care of the thickening so you don’t need to get the egg yolks up to a higher temperature.
Just be sure to not let the mixture boil. If it does, the egg yolks will curdle and get lumpy. It’ll still taste good but may not be too pleasing to the eye.
These would make tasty little puddings for Christmas or New Year’s parties…
…and you don’t need a lot to get the eggnog effect.
- 4 large dates or 2 tbsp raw honey
- 14 oz can full-fat coconut milk
- 4 egg yolks
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp nutmeg
- 6 tbsp chia seeds
- If using dates, place the dates in a heat-proof bowl and cover with boiling water. Let sit for 15-20 min to soften. Drain the water.
- Add the dates, coconut milk, egg yolks, vanilla, cinnamon, and nutmeg to the blender. Blend on high speed until the dates are broken down (about a minute). Pour mixture into a small heavy-bottomed pot.
- If using honey, combine the honey, coconut milk, egg yolks, vanilla, cinnamon, and nutmeg in a small heavy-bottomed pot. Heat on low, whisking constantly until the mixture thickens…this should only take a few minutes. Be careful! You don’t want it to curdle so do not let the mixture boil.
- Turn off the heat and add the chia seeds. Stir very well. Pour the eggnog pudding mixture into a storage container (I like Mason jars or other glass-lock containers) or serving glasses.
- Allow to sit for at least an hour, preferably 2 or more, before eating. Sprinkle with extra cinnamon or nutmeg or some coconut whipped cream before serving.
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