Start with a jar or bowl. Choose a container with a lid so you can shake or whisk and then store. A quart-size mason jar works well.

Add liquids and flavor. Pour in the almond milk, maple syrup (or honey), vanilla extract, almond extract, and a pinch of salt. The salt brightens the sweetness and rounds the flavor.

Whisk in the chia seeds. Sprinkle the chia seeds evenly over the surface, then whisk thoroughly for 20–30 seconds to prevent clumps.

Rest and re-stir. Let the mixture sit for 5–10 minutes, then whisk again. This second stir breaks up any seeds that tried to settle.

Chill to thicken. Cover and refrigerate for at least 2 hours, ideally overnight. The texture should become pudding-like and creamy.

Check consistency. If it’s too thick, stir in a splash more almond milk. If it’s too thin, add 1–2 teaspoons chia seeds and chill another 20–30 minutes.

Taste and adjust. Add a touch more sweetener or a drop or two more almond extract if needed. Keep it light so the vanilla shines.

Serve with toppings. Spoon into bowls and finish with sliced almonds for crunch and berries for brightness. A swirl of almond butter is especially good.