Public recipe with member extras
Camel Milk Chia Pudding with Saffron
A thick chia pudding infused with a whisper of saffron and finished with pistachio.
Breakfast & Morning Starters · Make-Ahead Breakfasts · Elegant Presentation
What you need
Ingredients
- 2 cups Camel Milk
- 1/3 cup Chia Seeds
- 2 tbsp Honey
- Small pinch Saffron Threads
- Chopped Pistachio, to finish
Method
Instructions
- Warm 1/4 cup of the camel milk gently and steep the saffron threads in it for 10 minutes.
- Whisk the saffron milk back into the remaining camel milk along with the honey.
- Whisk in the chia seeds immediately to prevent clumping.
- Cover and refrigerate at least 4 hours, or overnight.
- Stir well and top with chopped pistachio before serving.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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