Alton Brown Chia Pudding Recipes

CHOCOLATE CHIA PUDDING

Steps:

• Place the cocoa powder in the blender. Microwave 1 cup of water for 1 minute then add to the blender and blend on high for 30 seconds.
• Add the maple syrup, chia seeds, avocado, vanilla extract and salt plus 1 cup of water to the blender and blend on high for 45 seconds.
• Slowly stream in the coconut oil with the blender still running. Continue to blend on high until the pudding homogenizes, about 1 minute more.
• Transfer to a resealable container and chill in the fridge for at least 2 hours. The pudding will continue to set up as it cools. You can also dose the pudding into individual serving containers then cover and cool.

CHOCOLATE PUDDING

Steps:

• Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.
• In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.

CHOCOLATE CHIA SEED PUDDING

Steps:

• Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. Repeat resting and stirring a few times over the course of 20 minutes.
• Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
• Drizzle honey over the pudding to serve.

ALMOND STRAWBERRY CHIA SEED PUDDING

Steps:

• Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree.
• Cover bowl with plastic wrap and refrigerate until set, about 4 hours.

ALTON BROWN CHIA SEED PUDDING

Steps:

• Start by microwaving 1 cup of water for 1 minute then add it in a blender alongside the cocoa powder, blend on high for 30 seconds.
• Next, you want to add the maple syrup, 1 cup of water, avocado, vanilla extract, chia seeds, and salt to the blender, blend on high for about 45 seconds.
• Now, slowly stream in the coconut oil while the blender is still running, continue to blend everything on high until the pudding homogenizes, it should take about 1 minute.
• At this point, go ahead and transfer to a resealable container and chill in the fridge for at least 2 hours.
• The Alton Brown chia seed pudding will continue to set up as it cools, you can instead dose the pudding into individual serving containers then cover and cool.

CHOCOLATE CHIA PUDDING

Steps:

• Place the cocoa powder in the blender. Microwave 1 cup of water for 1 minute, then add to the blender and blend on high for 30 seconds.
• Add the maple syrup, chia seeds, avocado, vanilla extract, and salt, plus 1 cup of water to the blender and blend on high for 45 seconds.
• Slowly stream in the coconut oil with the blender still running. Continue to blend on high until the pudding homogenizes, about 1 minute more.
• Transfer to a resealable container and chill in the fridge for at least 2 hours. The pudding will continue to set up as it cools. You can also dose the pudding into individual serving containers then cover and cool.

ALTON BROWN CHIA PUDDING RECIPE

Steps:

• First, put about 2 cups in the microwave for about 2 min until warm.
• Place 1 cup of cacao powder in a blender with 1 cup of warm water and blend at high speed for about 1 minute.
• Add the maple syrup, chia seeds, avocado, vanilla extract, and a pinch of salt to the cocoa mixture.
• Add the remaining warm water to the blender and blend them all on high speed for 1 minute.
• Slow down the speed to medium and add the coconut oil slowly with the blender still running.
• Increase the blender speed to high and continue to blend for 1 minute more.
• You will notice that the mixture becomes smooth, then stop blending and pour the mixture into a resealable container.
• Place the chia pudding in the fridge and chill for at least 2 hours.
• The pudding will continue to set up as it cools.
• You can also pour the pudding into individual serving containers then cover with plastic wrap and chill them.
• Top with your favorite fruits or candy and serve.

EASY ALMOND JOY CHIA PUDDING

Steps:

• In a small bowl, mix coconut milk, chia seeds and maple syrup. Remove half of the mixture to a small bowl; stir in cocoa until blended. Refrigerate, covered, both plain and chocolate mixtures until thickened, at least 6 hours. In dessert dishes, layer a 1/4 of the white pudding, chocolate pudding, almonds and chocolate chips. Repeat layers. Serve immediately or store in the refrigerator up to 3 days.

ALTON BROWN'S TAPIOCA PUDDING

Steps:

• Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
• Drain water from tapioca.
• Place the tapioca into a slow cooker along with the milk, heavy cream, and salt.
• Cook on high for 2 hours, stirring occasionally.
• In a small bowl, whisk together the egg yolk and sugar.
• Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup; add this back into the remaining tapioca in the slow cooker.
• Add the lemon zest and stir to combine.
• Cook for an additional 15 minutes, stirring at least once.
• Transfer the pudding to a bowl and cover the surface with plastic wrap.
• Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.