Whiskey-Spiked Creamy Chocolate Chia Seed Pudding

Frideeeeeee time for a shotski of whiskey in your pudding….y!

Whiskey-Spiked Creamy Chocolate Chia Seed Pudding #vegan #glutenfree #healthy #dessert

While making this pudding, I unlocked the chamber of enigmas and uncovered the chia seed codex, unleashing a vital secret that will blow your freaking mind: blended chia seed pudding. As in creamy chia pudding. Put that pudding in a blender and blend it to smithereens until all the little chia nuggets are nice and creamy smooth. And while you’re at it: heat the stuff up, because haven’t you heard?: hot pudding is ah-may-zing!

Not gonna lie, I originally thought about soaking the chia seeds in Guinness and using Baileys for this pudding to make an Irish Car Bomb-you-in-the-face dessert for St. Paddy’s Day, but then I realized something crucial: I’m not a fan of Baileys, and let’s face it: if there’s a Guinness or twelve in da.house, I’m drinking that ish, because have you tasted it? Nectar of angels right there.

So I skipped the Irish Car Bomb approach and went the straight-up whiskey in the jar-o route. Out popped this crazy-tasty pudding that really isn’t all that bad for you. Just some sugar from the dark chocolate chips, but chocolate sugar doesn’t count.

Whiskey-Spiked Creamy Chocolate Chia Seed Pudding #vegan #glutenfree #healthy #dessert

All’s I did for this boozy batch was heated already prepared chia seed pudding on the stove top with dark chocolate chips, coffee grinds, and whiskey. I then poured it in a blender and blended the stuff for dayz. Result: bold, steamy, sultry, hot, finger lickin good goo.

True story: you need a pretty powerful blender to successfully blend up the chia seeds. I used my Blendtec, put it on the soup setting, and let the pudding blend for 90 seconds. I loved eating the pudding piping hot, but it can be served cold, too. When you refrigerate the pudding, it gets even thicker, like chocolate mousse. Like fairy dust melting on your tongue.

Whiskey-Spiked Creamy Chocolate Chia Seed Pudding #vegan #glutenfree #healthy #dessert

Spike it!

Whiskey-Spiked Creamy Chocolate Chia Seed Pudding #vegan #glutenfree #healthy #dessert

Whiskey-Spiked Creamy Chocolate Chia Seed Pudding

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Author: Julia
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Ingredients

  • 2 cups prepared chia seed pudding
  • 1-1/4 cup dark chocolate chips*
  • 1 tablespoon coffee grinds
  • 1-½ teaspoons vanilla bean paste
  • 2 tablespoons whiskey
  • 1/4 teaspoon sea salt
  • 1 tablespoons pure maple syrup* optional
  • ¼ teaspoon sea salt

Instructions

  1. Add all of the ingredients for the pudding to a saucepan and heat over medium, stirring constantly. Cook and stir until the chocolate chips have melted, but avoid bringing the pudding to a full boil.
  2. Pour the pudding into a high-powered blender and blend until completely smooth. This will take 1 to 2 minutes even in a great blender.
  3. Serve piping hot or chill in the refrigerator and serve cold.

Recipe Notes

*I used Ghirardeli 60% dark chocolate chips. To make this recipe vegan, use vegan chocolate chips

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Comments

  1. Kelly @ Hidden Fruits and Veggies

    I’m not sure if I’d be sad or happy if you mixed beer with chia seeds — I love beer pretty much every way, but is it still good without the slight carbonated, cold crispiness? I mean, probably. Because alcohol. But chocolate + whiskey = even better!

    Reply
  2. Kelli H (Made in Sonoma)

    I think I’m going to bring this to my families st. patricks day dinner next week. Looks SO delicious! Plus, my husband has a ridiculous whiskey collection. I’m sure he wouldn’t mind sharing for some of this. 🙂

    Reply
  3. Shirley

    Wow, I have to try this recipe. It looks better than an ice cream sundae, and will help us live beyond 100!

    Reply
  4. Abby @ The Frosted Vegan

    Okayyyy soo the only reason I haven’t really made chia pudding is because the little gelled things creep me the eff out. Like why does this feel like a bug in my teeth and now it’s all over my dish sponge and GAhhhh they are gelly and everywhere! Put whiskey in anything and I’m much calmer/more down with it!

    Reply
  5. Sarah @ Making Thyme for Health

    Girl, you’re killing me with this! Holy schnikes, what I wouldn’t give to reach through my computer screen for a mouthful. Mmm mmm!

    I still think you should do a Bailey’s and Guinness version too. That has to be the best idea of all time. But I totally get not being able to keep it in your fridge. Brandon loves that stuff so it wouldn’t last long in mine either!

    Reply
  6. Susan

    Am I ever in trouble now!! You are so kind to provide a recipe I really want to make that will utilize my brand new Blendtec… We have 63% chocolate chips at our grocery from Guittard, which I’m sure will work well. I hope it’s okay that I sub Bourbon for regular whiskey. I don’t drink either whiskey or bourbon, but I’ve found several recipes that call for bourbon, so I figured that’s what I’d buy. (My typing – so glad you can’t see how bad it is- tells me that I’m apparently getting drunk just thinking about this pudding!) Really looking forward to this. 🙂

    Reply
  7. Melissa K.

    You can make your chia pudding blend easier by churning the chia seeds in a spice grinder to make chia seed meal. Then ALL your puddings can be smooth..and maybe the chia would be more digestible too!

    Reply

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