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 devoted to winter white — it’s a real thing for me. The soft, creamy off-white shade feels fresh against the dreary days of winter and somehow never gets old.
I used to think it would be a passing phase like the awkward outfits from my school photos, but my love for this palette has stuck with me. Don’t worry—no winter white paisley vests here.
You know it’s serious when I start calling food “winter white.” Guilty as charged.
I’m a huge chia seed pudding fan, especially in winter. I don’t love drinking cold smoothies when it’s freezing out, so chia pudding gives me the same flavors—coconut milk, yogurt, chia—without the icy shock. It’s easy to customize with fruit, jam, cinnamon apples or chocolate. And yes, sometimes sprinkles. I’ll always be a 13-year-old at heart.
Chia pudding also makes for a flexible routine: if I have it for breakfast and later crave something more indulgent around mid-afternoon, I can switch to a smoothie then—by that time it’s not quite as brutally cold.
If you need proof I’m chia-obsessed, I’ve made plenty of variations: vanilla bean chia pudding with mango and mint, coconut cream pie chia pudding, and even whipped double chocolate chia pudding. It’s a thing.
I’ve also used blood orange in cocktails before, so I recommend making a double or triple batch of the syrup. It keeps in the fridge for a few days, adds a bright hot-pink drizzle to your breakfast, and can transform into a cocktail mixer in minutes.
Here’s my favorite chia pudding combo right now—subject to change, because I eat seasonally and get bored easily:
- Vanilla chia pudding, boosted with vanilla bean powder for a clean, quick vanilla note.
- Blood orange syrup for bright, tart-sweet contrast.
- Toasted sliced almonds for crunch.
- High-quality dark (or milk) chocolate, chopped into varied pieces.
- Fresh citrus segments—blood orange and cara cara are lovely and add color.
We can do this.
Creamy Winter Vanilla Bean Chia Pudding
Pin Recipe
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Ingredients
- 1 1/2 cups milk (coconut milk works well)
- 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 thicken for about 2 hours or overnight.
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When ready to serve, spoon the pudding 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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For the syrup, place the orange juice and sugar in a saucepan over medium heat. Whisk and bring to a gentle bubble. Remove from heat, let cool, then transfer to a sealed jar and refrigerate for up to a few days.
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I appreciate you so much!
Now if only my mornings could include Uncle Jesse making coffee.