Kris Carr


Vegan Eggnog Chia Pudding

Vegan Eggnog Chia Pudding


  • 1 15 ounce can full fat coconut milk
  • 1 cup unsweetened almond milk
  • 2 tablespoons maple syrup
  • 1/4 teaspoon cinnamon + more for sprinkling
  • 1/4 teaspoon nutmeg
  • 1/2 cup chia seeds



1. In a large bowl, whisk all ingredients until well combined.

2. Pour pudding into mini-mason jars or other containers.

3. Refrigerate at least 4-6 hours.

4. Sprinkle with cinnamon and enjoy!

Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *