I’m a sucker for winter white—whether it’s sweaters, suede skirts, hot chocolate or breakfast.
This is how we do it.
I have a whole pinterest board dedicated to winter white. It’s the soft, creamy off-white that stands out on the gloomiest winter days and somehow never feels like a passing fad—unlike my silk shirts and paisley vests from childhood.
My affection for this shade has stuck around, much like an old crush.
Don’t worry—I won’t be resurrecting any paisley vests.
Yes, I even call my food “winter white.”
I’m a huge chia pudding fan, especially in winter. I don’t love drinking icy smoothies when it’s cold outside, so chia pudding gives me the same flavors and textures—coconut milk, yogurt and chia—without the chill. It’s a blank canvas for seasonal fruit, a spoonful of jam, cinnamon apples, chocolate or even sprinkles. Yes, grown-up breakfasts can still have a little teenage joy.
If I have this for breakfast and warm up as the day goes on, I can save a smoothie for mid-afternoon when cravings hit. It’s less shocking to the system after you’ve been awake for hours.
If you need proof of my chia obsession, here are a few favorites I’ve made before: vanilla bean chia pudding with mango and mint, coconut cream pie chia pudding and whipped double chocolate chia pudding. It’s a problem, but a delicious one.
Also: blood orange syrup is worth doubling or tripling. I’ve used it in cocktails like sangria, margaritas and bourbon smashes, and it’s perfect as a bright, colorful drizzle over breakfast. It keeps in the fridge for a few days, tastes wonderful and looks gorgeous with its hot-pink hue.
This is my current favorite chia pudding combination, though I change things often because I eat seasonally and get bored easily. Here’s what I’m loving right now:
- Vanilla chia pudding with a hit of vanilla bean powder for a quick, clean vanilla flavor.
- Blood orange syrup for brightness and color—great for breakfasts and cocktails alike.
- Toasted sliced almonds for crunch (Trader Joe’s ones are my favorite).
- High-quality chopped dark chocolate (or milk chocolate if you prefer) for a mix of big chunks and small pieces.
- Fresh citrus—blood orange segments or cara cara orange for sweetness and color.
We can do this, right?
Creamy Winter Vanilla Bean Chia Pudding
Pin Recipe
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Ingredients
- 1 1/2 cups milk, I like to use coconut milk
- 3/4 cups plain Greek yogurt
- 1/3 cup chia seeds
- 1 tablespoon honey
- 2 teaspoons vanilla bean powder
- 1 pinch salt
- 1 blood orange, segmented and chopped
- 1 cara cara orange, segmented and chopped
- 2 ounces dark chocolate, chopped
- 1/3 cup toasted almonds
blood orange syrup
- 1/2 cup blood orange juice
- 3/4 cup sugar
Instructions
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In a large bowl, whisk together the milk, yogurt, chia seeds, honey, vanilla bean powder and salt until combined. Cover and refrigerate to chill and thicken for about 2 hours or overnight.
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When ready to serve, spoon into 4 to 6 glasses or jars.
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Top with a splash of coconut milk, a drizzle of blood orange syrup, orange segments, chopped dark chocolate and toasted almonds. Enjoy.
blood orange syrup
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To make the syrup, combine blood orange juice and sugar in a saucepan over medium heat. Whisk and bring to a gentle bubble, then remove from heat and let cool for a minute or two before transferring to a sealed jar. Store in the fridge for a few days.
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Now if only my mornings could include Uncle Jesse making coffee.