Chia Pudding

Combine the 2 cups milk, 2 tbsp maple syrup, ½ tsp vanilla extract, and 1 pinch salt in a medium bowl or large jar. Whisk until the sweetener is fully dissolved.

Add the 6 tbsp chia seeds and whisk vigorously for 1 minute to distribute them evenly and prevent clumping.

Let the mixture sit at room temperature for 5 minutes, then whisk again — this second stir breaks up any clusters that have already started to form.

Cover and refrigerate for at least 4 hours, or overnight, until the pudding is thick and the chia seeds have fully gelled.

Stir once more before serving to loosen any settled seeds. Divide between two bowls or glasses and add toppings of your choice.