Mexican Hot Chocolate Chia Puddin'

With it's warming spices, my Mexican Hot Chocolate Chia Puddin' is the perfect way to cozy up in the colder months, while taking in heaps of omega-3s, plant based protein, fiber, calcium and iron. I use cacao powder instead of coco powder because it is unprocessed, providing minerals and antioxidants. Rich, lightly sweetened and a bit spicy, this stuff is good enough to eat! 

Mexican Hot Chocolate Chia Puddin'
(makes 5 full servings)

• 1 can full fat coconut milk
• 1.5 cups coconut milk (or other plant based milk from refrigerated section)
• 1/2 cup chia seeds
• 2-3 tablespoons pure maple syrup, depending on desired sweetness
• 1 tablespoon cacao powder (heaping)
• 1.5 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon cayenne powder

Place both milks, maple syrup, cacao powder, ground cinnamon, vanilla extract and cayenne powder into a blender. Blend on high until all seasonings are well mixed into the milks. I find this to be better than mixing by hand when using powdered seasonings. Once blended, pour into a medium sized bowl. Add chia seeds and give a good stir. Let mixture sit for about 5 minutes. Stir again and pour into individual serving bowls or jars, to be stored in the refrigerator. Allow chia puddin' to chill for a bit before eating. These should last for about 5 days if stored in a well sealed container.