ROSE CHIA PUDDING
The romantic red and pink mood can’t escape us in mid-February. The theme of love and the ways in which we express it is eternal and everyone is looking for their own interpretation, especially around Valentine’s Day. On the occasion, we’ve decided to bet on the classic “Love goes through the stomach” with our new recipe with roses. This pink chia pudding certainly falls into the romantic category, and what’s even better is that it’s a recipe suitable for every day, too. After all, we want love to go through the stomach and support our bodies with every meal, right? No matter whether you’re a fan of minimalist dessert recipes, healthy, high-protein or simply delicious breakfasts, this chia pudding with rose jam and cardamom is our culinary love note to you this February.
CHIA PUDDING WITH ROSE JAM
INGREDIENTS:
for 4 servings
400 ml coconut milk (or milk of choice)
400 ml pomegranate juice
6 tbsp chia seeds
6 tbsp Rosey’s Mark rose cardamom jam
dried rose blossoms Rosey’s Mark for decoration
RECIPE:
- Mix the milk, pomegranate juice, chia and jam in a large bowl and leave for 30 minutes until thickened.
- Divide the mixture into glasses and decorate with the dried rose blossom.
- Enjoy!
