If you’re a fan of cozy holiday flavors, then this Eggnog Chia Pudding will be your new seasonal favorite. Creamy, lightly spiced, and naturally sweetened, it captures all the nostalgic charm of classic eggnog but in a nourishing, make-ahead breakfast or snack.
It’s everything you love about the holidays—rich vanilla, nutmeg, and cinnamon—reimagined in a dairy-free, high-fiber chia pudding that feels like a treat but fuels like a balanced meal.
Perfect for December mornings or festive brunch spreads, this pudding is super simple to whip up. You just stir, chill, and enjoy.
Whether you’re pairing it with a warm drink, adding it to your holiday breakfast rotation, or sneaking it in as a light dessert, this recipe delivers creamy comfort in every spoonful.
Why You’ll Love This Recipe
This chia pudding has all the festive charm of eggnog—warming spices, sweet vanilla, and rich creaminess—but in a format that’s lighter, dairy-free, and surprisingly nutritious.
It’s a great way to enjoy your favorite seasonal flavors without the heaviness of traditional eggnog.
What makes it even better is how easy it is to prepare. Just mix the ingredients, let them soak, and wake up to a pudding that’s ready to eat.
It’s ideal for busy mornings, cozy holiday brunches, or even a late-night treat that doesn’t derail your goals. Plus, it’s easy to make in batches, customize to your taste, and share with family or guests.
What You’ll Need
- ½ cup chia seeds
- 2 cups unsweetened almond milk (or any milk of choice)
- ¼ cup full-fat canned coconut milk (for richness)
- 2–3 tablespoons maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- Pinch of salt
Optional Toppings
- Coconut whipped cream
- Ground nutmeg or cinnamon
- Crushed pecans
- Shaved dark chocolate
- Pomegranate seeds for a festive touch
Pro Tips
- Use a mix of almond and coconut milk to mimic that rich eggnog texture without dairy.
- Stir chia seeds twice in the first 15 minutes to ensure a smooth, even pudding.
- Taste and adjust sweetness—some like their eggnog pudding lightly sweet, others prefer more.
- Add protein powder if you want to turn it into a more filling breakfast.
- Serve cold or gently warmed—both ways bring out the comforting spices.
Tools You’ll Need
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Mason jars or airtight containers
- Small saucepan (optional if warming)
Substitutions and Variations
- Dairy version: Use real eggnog or a mix of dairy milk and cream.
- No coconut milk: Substitute with oat milk for a lighter texture.
- Sweetener swap: Use honey, agave, or a sugar-free option like monk fruit.
- Protein boost: Add a scoop of vanilla protein powder or Greek yogurt.
- Flavor twist: Add a splash of rum extract for an eggnog-inspired dessert.
Make-Ahead Tips
- Mix the chia base the night before for best results—pudding thickens fully overnight.
- Portion into jars or containers so breakfast is ready to go each morning.
- Store toppings separately to keep them fresh and crisp until serving.
How to Make Eggnog Chia Pudding
1. Combine the Ingredients
In a mixing bowl, whisk together almond milk, coconut milk, maple syrup, vanilla extract, nutmeg, cinnamon, and a pinch of salt until smooth and well blended.
2. Add the Chia Seeds
Stir in the chia seeds. Let the mixture sit for 10 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight to thicken.
3. Serve
In the morning, give the pudding a good stir. If it’s too thick, add a splash of milk to loosen the texture. Top with whipped cream, a sprinkle of cinnamon, or other festive toppings. Serve chilled or gently warmed.
Leftovers and Storage
Eggnog chia pudding keeps well in the fridge for up to 5 days in an airtight container. Stir before serving, especially if it thickens over time. Toppings are best added just before eating.
Freezing is not recommended, as it can affect the texture.
Nutrition & Benefits
This recipe offers a nutrient-rich alternative to traditional holiday treats. Chia seeds are high in fiber, omega-3 fatty acids, and plant-based protein, making this pudding filling and great for digestion.
Coconut milk adds healthy fats and creamy texture, while warming spices like cinnamon and nutmeg bring anti-inflammatory benefits. It’s a delicious way to enjoy holiday flavors while nourishing your body.
Recipe FAQ
1. Can I make this with store-bought eggnog?
Yes! Substitute the almond milk and maple syrup with 1½–2 cups of your favorite dairy or non-dairy eggnog.
2. Is it okay to eat this warm?
Absolutely. Heat gently in a saucepan or microwave, then add toppings.
3. Can I reduce the fat content?
Yes, use light coconut milk or just almond milk for a lighter version.
4. How do I thicken it more?
Add 1–2 extra tablespoons of chia seeds and let sit an additional hour.
5. Can I prep this for a holiday brunch?
Definitely! Make individual servings in jars and top just before serving for a festive, stress-free dish.
Creamy, Cozy, and Perfectly Spiced for the Holidays
This Eggnog Chia Pudding brings all the flavors of the holidays into a wholesome, make-ahead dish that’s as beautiful as it is nourishing.
Whether you’re curling up with a warm bowl or serving it at a festive breakfast, it’s sure to be a seasonal favorite worth making again and again.
