Egg Nog Chia Pudding

A dairy-free, portable, and easy breakfast!

I hope your Christmas was sweet, your Hanukkah started beautifully, and that you’ve had some moments to breathe and enjoy this season. I can’t believe we’re already at the end of the year. Before we officially say goodbye to the holidays, I wanted to share one last festive recipe: Egg Nog Chia Pudding. It’s simple, cozy, and such a fun way to make use of any leftover holiday flavors. We make a quick homemade nog with pastured egg yolks, a mix of two non dairy milks, seasonal spices, and pure maple syrup before adding chia seeds to the mix to thicken it and add fiber and protein.

Next week, we’re diving into super easy dinners and lunches for January—because let’s be real, none of us want to overthink meals after the holidays. I’m so ready to get back to basics and make life feel a little lighter.

Coming next week! Chicken Satay Bowl with Coconut Rice (and a cauliflower sub).

Wishing you the happiest New Year! Thanks for being here with me—I can’t wait to share more with you in 2025.

With love,

Danielle

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High Protein Breakfasts

Healthier Starbucks Copycat Bacon and Cheese Egg Bites

Gluten-Free Protein Energy Balls

Sweet and Savory Orange-Bacon Breakfast Meatballs

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Egg Nog Chia Pudding

serves 6 | 6g protein per serving

Dairy Free Egg Nog Chia Pudding

632KB ∙ PDF file

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TOOLS

• Saucepan

• Whisk

• Large bowl

• Jars or small bowls

INGREDIENTS

For the Homemade Egg Nog:

• 6 large egg yolks

• 1/3 cup pure maple syrup

• 1 1/2 cups unsweetened vanilla almond milk

• 1 1/2 cups unsweetened cashew milk

• 2 tsp vanilla extract

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg (plus extra for garnish)

• Pinch of ground cloves

For the Chia Pudding:

• All of the homemade egg nog (about 3 cups)

• 1/2 cup chia seeds

• Optional Toppings: cranberry sauce, goji berries, whipped coconut cream, cinnamon stick, pecans, walnuts, raspberry jam

METHOD

In a medium saucepan over medium-low heat, whisk together the egg yolks and maple syrup until smooth. Slowly add the almond and cashew milk while whisking constantly. Cook, stirring frequently, until the mixture thickens slightly and reaches 160°F (about 8-10 minutes). Do not let it boil.

Remove from heat and stir in the vanilla, cinnamon, nutmeg, and cloves. Let cool to room temperature.

In a large mixing bowl, whisk together the cooled egg nog, chia seeds. Let it rest for 10 minutes, then whisk vigorously every 10 minutes for 30 minutes to distribute chia seeds well as they absorb the liquid.

Cover and refrigerate for at least 4 hours or overnight. Divide the chia pudding into serving bowls or jars. Garnish with a sprinkle of ground nutmeg and cinnamon, and your choice of toppings.

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1. Almond Milk → Walnut Milk

2. Cashew Milk → Coconut Milk

3. Maple Syrup → Honey

4. Chia Seeds → Ground Flaxseeds + 1 teaspoon dissolved gelatin (texture will change) or use all coconut cream + 2 teaspoons dissolved gelatin

5. Vanilla Extract → Almond Extract