Chia Pudding : Mexican Hot Chocolate

This is part of a sponsored collaboration with milk life and DiMe Media. However, all opinions expressed are my own. 

My love for chocolate pudding runs as deep as my love for Abuelita hot chocolate (Seriously I could drink it anytime of the year) so for today’s post, I really wanted to create this delicious Mexican hot chocolate chia pudding recipe! My favorite flavor combination is spicy and sweet, so with this recipe, I really wanted to play with this combo, and I was so surprised with the result! The way the chocolate mixes with the cayenne pepper gives it a surprising kick but nothing that even Jeff couldn’t handle. Pudding and other recipes are also a sneaky way for me to get Mila to get her calcium, potassium and vitamin D through the milk in the recipe below. 

2 cups of Organic Whole Milk
1/4 cup unsweetened cocoa powder
1/8 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
1/2 cup organic honey
1/2 cup organic chia seeds

1. Add all of the ingredients except for the chia seeds into a medium mixing bowl or blender pitcher.
2. Whisk or blend the ingredients together until smooth.
3. Whisk in the chia seeds.
4. Pour chia seed mixture into a glass jar and transfer to the refrigerator to set for at least 6-8 hours. Overnight is best!

Milk is one of the original farm-to-table foods, typically arriving on grocery shelves in just two days (or 48 hours) from family dairy farms around 300 miles away. Milk is minimally processed and contains three simple ingredients: milk, vitamin A and vitamin D. The milk case offers nutritious choices for the whole family – from fat free (at 80 calories per glass) to low fat, organic or flavored, there’s a favorite type of milk for everyone. Penny for penny, ounce for ounce, milk delivers more nutrition than just about any other drink.

Watch the Recipe Video Here: 

What are your favorite ways to incorporate milk into your family’s diet?

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