Warm Eggnog Chia Pudding (with Pear & Cranberry Compote)
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Serves: 3-4 c
 
Ingredients
Eggnog Chia Pudding:
  • 2 c Homemade Coconut or Nut or Seed Milk (see recipe links in the body of this post)
  • 1 Date, pitted
  • ¼ tsp Nutmeg, preferably freshly grated)
  • ½ tsp Cinnamon, ground or freshly grated
  • Pinch Cloves, ground
  • ½ c Water
  • Pinch of Sea(weed) Salt
  • 7 Tbsp Chia Seeds
Pear and Cranberry Compote:
  • 1 c Cranberries (frozen or fresh)
  • 1 Pear (around 240g), diced (leave the skin on)
  • 3-4 Dated, pitted and chopped
  • 1 tsp fresh Ginger, finely grated
  • ¼ c Water
Instructions
For the Chia Pudding:
  1. In a blender, blend the milk with the date until well blended (and you can no longer see chunks of date).
  2. In a small saucepan, bring the water to a boil, add the spices and turn it off.
  3. Add the milk and whisk together well (leave the heat on if your milk is cold from the fridge and let it warm up a bit).
  4. Pour into a bowl and add the chia seeds. Whisk together well and wait for 10-15 minutes, whisking occasionally.
  5. Once puffed up, serve with a scoop of the compote or with some fresh fruit.
  6. Can also be served cold, keeps in the fridge for 3-4 days.
For the Compote:
  1. In a small saucepan, heat the water, ginger, dates and cranberries on medium/low heat.
  2. Simmer until the cranberry skins pop open a little bit and then add the diced pear.
  3. Simmer for another 2-3 minutes until the pear softens but doesn't get mushy (although this wouldn't be the end of the world).
  4. If it gets too dry (and sort of jammy) add another splash of water.
  5. Serve with the chia pudding (or coconut yoghurt, or use it as a cranberry sauce over the holidays)
Recipe by The Crushing Cancer Kitchen at https://thecrushingcancerkitchen.com/sauce/warm-eggnog-chia-pudding-with-pear-cranberry-compote/