Pistachio Chia Pudding

In 2019 I was lucky enough to go to the Maldives and stay at the amazing Anantara Kihavah resort and I still pinch myself when I think about it. The whole trip was mind-blowing and full of great food, but what was really special was the breakfast each morning. It was so good we ended up having a 3-course breakfast each morning and skipping lunch because it was so hot during the day. That’s always a great way to make sure you’re extra-hungry for the big holiday dinner coming your way.

At breakfast you’re were welcomed with a smoothie shot when you arrived, the staff remembered your coffee order and after ordering something off the a la cart menu you were let loose on ‘the buffet’. Housed in a huge glass room, chefs offered everything from the usual British and American offerings to steamed dumplings, Maldivian curry, eggs any way, falafels, pancakes and waffles, fruit cut to order and so much more. All of this was centred around a more classic (but still wildly impressive)buffet with pastries, meats, cheeses, spreads including a whole piece of honeycomb, and porridges and puddings. That’s where I discovered pistachio chia pudding and as I liked it so much I asked the chef if I could have the recipe to take home. They even typed it up on Anantara headed paper for us.

Pistachio paste can be a bit expensive but as you’re only using a small amount each time it lasts for a while, and so the ‘cost per wear’ works out well. You can find it on Amazon or somewhere like Sous Chef. You can also make this by blending about 60g pistachios with the milk before mixing it all together. I like to make mine in leftover Bonne Maman jars so can quickly add the topping in the morning and easily take it to work with you.

INGREDIENTS

For the pudding:

250 ml milk, or your favourite milk alternative

1 tsp good vanilla bean paste

1 tbs maple syrup

5 tablespoons chia seeds

2 tsp pistachio paste

For the topping:

2 tbs pistachios

2 tbs fruit - use what’s in season!

METHOD

1. Mix the wet ingredients together so they’re fully combined. I recommend using a whisk for this to ensure the pistachio paste is fully mixed with the milk.

2. Add the chia seeds and give it another good mix before covering and putting in the fridge overnight. If you’re using the jars, you can pour the mix in the jars at this stage.

3. In the morning, top with your nuts for crunch and some fruit and off you go. You could also add a teaspoon of any other nuts and seeds you love, a drizzle of honey or a small handful of granola.

4. Enjoy!