Creamy Winter Vanilla Bean Chia Pudding with Blood Orange Syrup and Dark Chocolate.

I’m a sucker for winter white, whether it is sweaters, suede skirts, hot chocolate or breakfast.

This is how we do it.

(But really no, I have a whole pinterest board dedicated to winter white. Whaaat.)

I assume that I’m drawn to winter white because of the gorgeous off-white, creamy shade that it lends and most likely, sticks out on the gloomiest and dark days of winter – but I thought it would be a passing trend for me, much like silk shirts in my 2^nd grade school picture paired with paisley vests. And MC Hammer pants.

That is so not the case though, and my love for the gorgeous shade has hung on much like my 1989 Uncle Jesse crush.

Don’t think I’ll go as far as a winter white paisley vest though, so there’s hope.

You know it’s bad when I’m obnoxiously calling my food a shade of “winter white.” Yessss.

I’m a huuuuuge chia seed pudding person, especially in the winter months. And here’s why: I’m a wimp and don’t enjoy drinking freezing cold smoothies when it’s freezing cold outside. Chia pudding has a lot of the components that I put in my smoothies (coconut milk, yogurt, chia (duh!)), and then I can top it with whatever fruit I have. Or even a jam, or something like cinnamon apples or chocolate or sprinkles because inside I will always be a 13 year old girl.

Plus, if I have this for breakfast and then I seem to warm up throughout the day, say around 2 or 3PM when all I really want is a cupcake, a mocha, a mocha cupcake and a handful of salt and vinegar chips, I can use the smoothie then. It’s just not as bam-ice-cold-in-your-face after you’ve been awake for eight hours.

If you need a little more proof that I’m chia crazy:

vanilla bean chia pudding with mango, dark chocolate and mint!

coconut cream pie chia pudding, because we do what we want.

whipped (!!!) double chocolate chia seed pudding, in case crunchy pops freak you out.

It’s a problem.

ALSO. I’ve made a bunch of blood orange cocktails on the site (sangria, margaritas, bourbon smash) and I’m here to tell you that it is probably a wise idea to make a double –or, hey – a triple – batch of this syrup. You can have a drizzle for breakfast in the morning and a mojito prepped in minutes for cocktail hour. It lasts for a few days in the fridge, it tastes phenomenal, and it’s hot pink. So you know, life made.

This is my current favorite chia pudding combo – which, yes, of course is almost always changing. Because 1. we tend to eat seasonally here and 2. I get bored out of my mind constantly and always need something NEW.

Here goes:

Vanilla chia pudding made with – get this – vanilla powder. Oh yes. It’s my current favorite thing for a quick vanilla hit. Also works in coffee. Also ridiculous.

Blood orange syrup, which we covered the importance of above. See importance of: cocktails.

Toasted sliced almonds! Trader Joe’s ones are my fave.

High-quality dark chocolate. Or milk! Whatever you want. Chopped so there are big pieces and little ones too. It’s key.

Citrus. Blood oranges chunks but also, my love of the month, cara cara oranges. So lovely. And pink.

We can do this, right?

Creamy Winter Vanilla Bean Chia Pudding

Yield: 4 to 6 servings

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4.94 from 15 votes

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Ingredients

• 1 1/2  cups  milk, I like to use coconut milk
• 3/4 cups plain greek yogurt
• 1/3 cup chia seeds
• 1 tablespoon honey
• 2 teaspoons vanilla bean powder
• 1 pinch of salt
• 1 blood orange, segmented and chopped
• 1 cara cara orange, segmented and chopped
• 2 ounces dark chocolate, chopped
• 1/3 cup toasted almonds

blood orange syrup

• 1/2 cup blood orange juice
• 3/4 cup sugar

Instructions 

• In a large bowl, whisk together the milk, yogurt, chia seeds, honey, vanilla bean powder and salt until combined. Cover the bowl with plastic wrap and place it in the fridge to chill and thicken, for about 2 hours or even overnight.
• When you’re ready to eat the pudding, spoon it into 4 or 6 glasses or jars of your choice.
• I like to top mine with a touch of coconut milk, then a drizzle of the blood orange syrup. Add on some orange segments, chopped dark chocolate and toasted almonds. Eat up!

blood orange syrup

• To make the blood orange syrup, place the orange juice and sugar in a saucepan over medium heat. Whisk constantly and bring it to a bubble. Let cool for 1 to 2 minutes, then turn off the heat and let it sit until it cools. Store in the fridge for a few days in a sealed jar.

Course: Breakfast

Cuisine: American

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Now if only my mornings could include Uncle Jesse making coffee.