Creamy Whisky-Spiked Chocolate Chia Seed Pudding is a healthier dessert recipe that is vegan, refined sugar-free, dairy-free, and flavorful! Try blending traditional chia seed pudding for a creamier dessert!
Frideeeeeee time for a shotski of whiskey in your pudding….y!
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.
How to Make Creamy Chocolate Chia Seed Pudding:
All 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 Blender, 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.
Spike it!
Whiskey-Spiked Creamy Chocolate Chia Seed Pudding
Ingredients
- 2 cups prepared chia seed pudding
- 1 1/4 cups dark chocolate chips*
- 1 tablespoon coffee grinds
- 1½ teaspoons vanilla bean paste or vanilla extract
- 2 tablespoons whiskey
- 1/4 teaspoon sea salt
- 1 tablespoons pure maple syrup* optional
- ¼ teaspoon sea salt
Instructions
- 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.
- 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.
- Serve piping hot or chill in the refrigerator and serve cold.
Would it be totally ridiculous of me to make this for breakfast tomorrow, whiskey and all? I hope not.
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!
You had me at ‘fairy dust melting on your tongue’ 🙂
Blending is the way to go. Take me to creamy, dreamy, spiked pudding town. Love!
I love chia pudding, but I’ve never had that with whisk! Such a clever idea, my dear! This must be delicious! Have a great weekend 😉
I tell ya—I could do with a shot of whiskey in and out of my pudding tonight. I love pudding. I think pudding doesn’t get
enough love. So I had to pin this one. Good job.
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. 🙂
“Chocolate sugar doesn’t count.” I literally just spoke those same words not more than 15 minutes ago!
YUM! I love this smooth version of chia seed pudding! It looks so creamy!
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!
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!
Wow, I have to try this recipe. It looks better than an ice cream sundae, and will help us live beyond 100!
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. 🙂
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!