Vanilla Chia Pudding

Chia pudding fails in exactly two ways: it is watery, or it has a solid raft of seeds at the bottom under a layer of milk.

Both come from a single whisk. The seeds need a second one, ten minutes in, and then nothing at all.

One part chia to six parts liquid by volume, whisked twice. That ratio is the entire recipe and everything else is flavouring.

Learn it and you will never measure again.