It feels like just yesterday I was racing against the clock in culinary school during our flourless and frozen desserts unit to get this ready along with chocolate almond pastry cream and ninety other things, sneaking laughs of desperateness as Holly, my culinary school BFF, pulled off the same feat of boiling her homemade almond milk and getting her batch ready for “presentation” (that’s culinary school fancy speak for everybody grabs a spoon and eats too much while the chef critiques it all). Now, here I am, swirling up a tupperware’s full alone on a Sunday morning. A little less hectic, for sure, but somehow not quite as comforting. And isn’t that what Sunday’s are all about? A cup of green tea and the Sunday New York Times Magazine didn’t quite make up for that lack of comfort (missing Holly), but gave me that soothing element I craved.
1/4 cup chia seeds + 2 cups (ish) almond milk + teaspoon cinnamon + teaspoon vanilla extract + lots of orange zest + 2 tablespoons maple syrup + whatever you need to taste (dark chocolate shavings are quite good, always; I topped mine with pomegranate seeds that looked better than they tasted and fresh berries) = lazy breakfst/dessert perfection.