Blackberry lilac chia pudding

I think that May and June are two of my favourite months a year, when the weather is cooperating of course.  I love that the air smells fresh, the sun is shining, and there are so many beautiful flowers blooming; like lilacs.

I have a few lilac recipes that I’ve been meaning to nail down, but so little time on my hands lately and the lilac season is so short that I only managed to get one (well two if you count the simple syrup).

Blackberry lilac chia pudding was the winning recipe, and I’m so glad it was.  What I love most is how different this is from most chia pudding recipes floating around.  Most often made with plant-based milk – this recipe is a little lighter, floral, and citrusy.

I know the countdown to lilacs completely disappearing for the year is on – but if you get a chance, grab a handful of blooms and try this out.

INGREDIENTS

Chia pudding

• 2 cups of lilac syrup (note: that I increased the water to 2 cups and the lilac blooms to 2 in this recipe to get a thinner less sweet liquid)
• 1/3 cup chia seeds (I used black chia, but whatever you have on hand will work fine)
• 1 tsp. lemon zest
• 1 pint of fresh blackberries (about 2 cups)*

Garnish

• fresh blackberries
• lilac flowers

*Special Note: frozen blackberries are fine too – just note that the chia pudding should only be kept for 3 days instead of 5.

DIRECTIONS

1. Make the lilac syrup according to my recipe (please note the change in quantities) and let cool.
2. Once the lilac syrup has cooled, set aside 2 tbsp. of the liquid for later.  Then add the chia seeds and lemon zest into the rest of the syrup. Stir thoroughly and let sit for 5 min.  Then stir again to make sure there are no clumps.  Cover and let sit in the refrigerator for at least 8 hours up to overnight.
3. In the meantime, puree together a pint of blackberries and the 2 tbsp. of lilac syrup.
4. Once chia pudding is ready (pour into glass jar and top with blackberry puree, fresh (or frozen) blackberries and lilac flowers and serve.
5. Chia pudding can be kept in the fridge for  up to 5 days.

I hope you get the chance to try this recipe and enjoy it as much as I do.  It’s great for a make ahead breakfast, or anytime snack.

Till the next recipe,

Kristen xo