Whiteley Creek Homestead

It started out as a porridge, but rapidly the recipe transitioned into a beverage when I decided to reduce the amount of chia seeds. Thus, a beverage. No longer a porridge. Still nutrient dense. Still yummy. A perfect way to jazz up homemade almond milk. If you desire porridge, here's the original recipe titled Cardamom Chia Breakfast Bowl.

Cardamom Chia Milk

Makes 2 servings.

¼ tsp ground cardamom

2 pitted dates, finely chopped

¼ cup chia seeds

½ tsp ground cinnamon

2 cups milk (I used homemade almond milk.)

Mix all ingredients in a bowl or mason jar. Let sit for about an hour to allow the chia seeds to soften to a tapioca consistency. Alternatively, you can make the milk the night before and let it sit overnight in the refrigerator. So as not to miss the sweetness of the dates that rapidly settle to the bottom of the bowl/jar, use a measuring cup to simultaneously stir and scoop into a beverage glass.