Having been raised by an amazing Persian woman, rose water pretty much runs through my veins. Growing up, my mom would make a refreshing rose water and chia seed drink every summer. We had no idea they were called chia seeds, and you couldn’t even find them in the states! Naturally the first few times I made chia seed pudding I felt like something was missing. Then, I figured it out….Rose Water!!!
I should mention that there is also rose water in a Persian dessert that is very much like rice pudding. I usually top it with cinnamon or berries. I hope you enjoy this version of chia pudding as much as I do.
1 cup Milk (dairy or Almond)
4Tbs Rose Water
2Tbs Raw Cane Sugar
4Tbs Chia Seeds
Mix all ingredients together in a bowl, preferably one that has a lid. Make sure to mix well so the chia seeds don’t stick together. Put in the fridge and let sit for 3 to 4 hours. Enjoy!