Chia Pudding with a Twist: Rosewater, Pistachio, and Edible Gold
Thisluxurious chia pudding combines the delicate floral flavor of rosewater withthe crunch of pistachios and a touch of edible gold. A creamy, nutritious, andelegant dessert or breakfast option that’s as beautiful as it is delicious.
Ingredients
- 1/4 cup chia seeds
- 1 cup almond milk or your preferred milk
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon rosewater adjust to taste
- 1/4 cup chopped pistachios
- Edible gold flakes optional, for garnish
Instructions
- Prepare the Chia Pudding: In a medium bowl, whisk together the chia seeds, almond milk, honey or maple syrup, and rosewater. Make sure the chia seeds are evenly distributed throughout the liquid. Let the mixture sit for 5 minutes, then give it another stir to prevent clumping.
- Refrigerate: Cover the bowl and refrigerate for at least 4 hours, or overnight. The chia seeds will absorb the liquid and expand, creating a thick, pudding-like consistency.
- Assemble the Pudding: Once the chia pudding has set, give it a good stir. Spoon the pudding into glass jars or bowls, creating a smooth, even layer. Top with a generous sprinkling of chopped pistachios.
- Garnish with Edible Gold: For the final touch, delicately place a few flakes of edible gold on top of the pudding. This adds a luxurious, eye-catching element that makes the dish feel truly special.
- Serve and Enjoy: Serve your chia pudding chilled, with a spoonful of extra honey or a few fresh berries on the side if desired. Each bite will be a perfect balance of creamy pudding, crunchy pistachios, and the delicate floral notes of rosewater.