Butterscotch Chia Pudding

Instructions

1. 1

   In a small saucepan, combine the butterscotch syrup and coconut milk. Heat over medium heat, stirring occasionally, until the syrup has dissolved.

   Tip: Stir constantly to avoid lumps.

2. 2

   In a separate bowl, whisk together the chia seeds, maple syrup, and salt until well combined.

   Tip: Make sure the chia seeds are evenly coated.

3. 3

   In a medium saucepan, melt the butter over low heat. Add the vanilla extract and whisk until combined.

   Tip: Use a whisk to avoid splashing the butter.

4. 4

   Add the egg to the saucepan and whisk until smooth.

   Tip: Beat the egg until fully incorporated.

5. 5

   Slowly pour the warm butterscotch mixture into the chia mixture, whisking constantly until well combined.

   Tip: Be patient and keep whisking.

6. 6

   Transfer the mixture to individual serving cups or a large serving dish.

   Tip: Cover with plastic wrap or aluminum foil.

7. 7

   Refrigerate for at least 4 hours or overnight until the chia pudding has set.

   Tip: The longer it chills, the thicker it will be.

8. 8

   Just before serving, sprinkle with additional butterscotch syrup and chopped nuts if desired.

   Tip: Get creative with your toppings!