Every Helping
Sign in

Snack recipe · from the recipe book

Mexican Chocolate Cinnamon Chia Pudding with Almonds

Creamy, deep-chocolate chia pudding warmed with cinnamon and a pinch of chili, topped with crunchy toasted almonds and a few melty chocolate chips.

Mexican Chocolate Cinnamon Chia Pudding with Almonds

Ingredients

  • 2¾ cups (650 ml)700 gMilk, 2%
  • ¼ cup20 gUnsweetened cocoa powdersifted
  • 2½ tbsp50 gMaple syrup
  • 1½ tsp4 gGround cinnamon
  • ⅛ tsp0.5 gChili powdera small pinch
  • ⅛ tsp1 gSalt
  • 1¼ tsp5 gVanilla extract
  • 3 oz80 gChia seeds
  • ¼ cup whole40 gAlmondsroughly chopped
  • 2½ tbsp24 gSemisweet chocolate chips

Steps

  1. In a medium saucepan off the heat, whisk the unsweetened cocoa powder with about a quarter of the milk until smooth and lump-free.
  2. Whisk in the remaining three quarters of the milk, then the maple syrup, cinnamon, chili powder and salt.
  3. Warm over medium-low heat, whisking, for 3 to 4 minutes until steaming but not boiling, so the cocoa powder blooms.
  4. Take the pan off the heat and stir in the vanilla, then whisk in the chia seeds.
  5. Let stand 10 minutes, then whisk again to break up any clumps of chia.
  6. Divide the pudding among 4 jars or bowls, cover and chill at least 4 hours, until thick and spoonable.
  7. While the pudding chills, toast the almonds in a dry skillet over medium heat, stirring often, 3 to 5 minutes until fragrant and lightly golden; cool on a plate.
  8. To serve, stir each pudding, then top with the toasted almonds and the chocolate chips, divided evenly among the 4 servings.

Contains: Milk, Tree nuts. Some brands contain soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book