Provenance of Dish
A while back, I sampled my first Chia Pudding at an oyster mushroom cultivation event I taught. I've been playing with it ever since. So many options! This recipe can serve as a basic guideline. I use real dairy products in mine, but it works nicely with any milk substitute as well as sweetener, so it can be made keto, vegan friendly and lactose free, just swap in your preferred ingredients. It's also wonderful with fresh or poached fruit added as a topping.
3 tablespoons chia seeds
1 cup milk of your choice
Candy cap syrup (Soak 15 to 20 candy cap mushrooms in 2 cups of cool water for about 15 minutes. Add a cup of sugar and simmer for about 20 minutes. Strain out the mushrooms and reserve. Store the syrup in a jar in the fridge)
Candy cap sugar (Roll the wet mushrooms in sugar and dehydrate until they are crisp. Grind them in a spice mill, magic bullet or using a mortar and pestle. Add a half cup of sugar. Store in a glass jar in a cool dry spot)
Combine chia seeds and milk.
Refrigerate for at least 2 hours, preferably overnight.
(Alternately, you can grind the seeds in a spice mill first if you don't care for the texture. It's not as pretty, but still tasty)
Sweeten with syrup to taste and serve with a sprinkle of candy cap sugar.
This is a versatile recipe that accepts swaps nicely.
Blend the milk with matcha, instant coffee, puree berries or bananas, you name it!