Golden Milk Chia Seed Pudding

A few weeks ago, my friend Sherrie (With Food + Love) cooked the most lovely pop-up dinner in collaboration with Big Heart Tea Co. It was a gathering of some of my favorite people (Lily Diamond + Aida Mollenkamp were guests!) and the entire menu was naturally vegetarian/gluten-free.

Outdoor Dinner Airbnb LAgolden milk affogato

We ended with this Affogato dessert – vanilla ice cream with cacao nibs and a shot of warm Sunshine Dust on top. This is hand blended turmeric with ginger, lemongrass and peppercorn – an anti-inflammatory and digestion-helper. The powder is a shortcut to making Golden Milk at home, which is something everyone I know has been obsessed with ordering whenever we go out for tea.

I have been blending a pinch of the stuff with my morning chia seed pudding. It reminds me of that special evening with Sherrie and friends!

Golden Milk Chia Seed Pudding


  • 3 Heaping Tablespoons Chia Seeds
  • 1/8 Teaspoon Sunshine Dust (or tiny pinch of each: ginger, turmeric, black pepper)
  • 1/2 Tablespoon Maple Syrup or Honey to taste
  • 1 Teaspoon Vanilla
  • 1 cup Almond or Coconut Milk


  1. The day before eating, in an 8 oz. Mason Jar, combine all the ingredients and shake well.
  2. After a few hours, use a fork to mix the chia seeds that have gelled and settled at the bottom. Let sit overnight and enjoy the next day, topped with some fruit, nuts, or cacao nibs.


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