"Vanilla extract adds a little luxury, perfuming the jar as the alcohol carries the aromatic compounds into the liquid, and the fragrance softens the slight bitterness of chia seeds. Because we are well-trained to taste vanilla as "dessert," even a tiny splash, like a quarter teaspoon or less per serving, makes the pudding taste fuller without extra sugar;"
"Pairing vanilla with fat is also important, because it allows the subtle aromas of the spice to come through. Coconut milk brings the richness of healthy fats that people might try to imitate with oat milk, while whole-milk yogurt will give the pudding a tangy backbone and a probiotic boost. Cashew milk creates creaminess, and a spoonful of cream, from a cow or a coconut, thickens the whole thing."
Vanilla extract perfumes chia pudding as alcohol carries aromatic compounds into the liquid and softens the seeds' slight bitterness. A tiny splash of vanilla, about a quarter teaspoon per serving, enhances flavor without extra sugar and should be added at the beginning so seeds can infuse overnight. Pairing vanilla with a source of fat—coconut milk, whole-milk yogurt, cashew milk, or a spoonful of cream—brings richness and allows vanilla aromas to emerge. After whisking seeds into liquid, wait ten minutes, whisk again to prevent clumps, and chill overnight for a custard-like texture. A long soak makes chia seeds digestible and their nutrients bioavailable.
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