I’ve written about my love of chia pudding before (see here, here and here), and today I have another new chia pudding combination — pomegranate hibiscus chia pudding! Chia pudding is one of the easiest weekday breakfast options for us — I always have coconut milk on hand, and a package of chia seeds seems to last forever (you only need a quarter cup, or just shy of that, to make a nice, custardy chia pudding).
I like taking inspiration from dishes and drinks I eat here in London, and I first got the idea to try my hand at pomegranate hibiscus chia pudding from a pomegranate hibiscus margarita I had at Corazon, a new taco spot in Soho. When I lived in London as a graduate student in 2002, Mexican food was a rarity here, and rarely was it tasty.
Luckily, Mexican and Latin American food are having a moment here in London, and it seems like every day there are new taco spots popping up all over the city. Mexican food is what I crave whenever I think about home, so it’s been fun to venture out and try all these new places.
Corazon has a pomegranate hibiscus margarita that was really tasty — tart, sweet and tangy. Our foursome had more than a few of these over the course of the evening, and after our night was over I thought about how great these tangy flavors would work inside a smooth, creamy chia pudding.
For the hibiscus, I found a store-bought hibiscus juice, but you can also make your own out of dried hibiscus flowers (called sorrel). As for pomegranates, they’re relatively easy to find in whole or already shucked. The end result is a tangy, tart mixture that also has some creaminess from the coconut and crunch from the pomegranates.
I like this pomegranate hibiscus chia pudding because it’s easy enough to prep the night before and keep in the fridge for a few days as a grab and go breakfast. Weekday mornings are usually our most hectic time of day, and I like that I can just fling these on to the table already made.
Well, I mean, not literally fling. You know what I mean.
For more delicious chia pudding recipes I’ve posted before:
- 1 can (14.5 ounces) of coconut milk
- 1 pomegranate, shucked
- ¼ cup chia pudding
- 1 cup hibiscus drink
- Pour the coconut milk into a bowl and whisk until smooth (sometimes coconut milk can get separated if it sits on the shelf for too long).
- Add the chia seeds and stir thoroughly to combine.
- Stir in ½ cup of hibiscus juice, cover the bowl with plastic wrap and refrigerate for 2-3 hours, preferably overnight.
- In the morning, stir the coconut milk and chia seed mixture. If it's thick, stir in the other ½ cup of hibiscus drink to loosen it up a bit to the consistency of a thick custard.
- Top with pomegranate seeds and eat immediately.