The flavor of this trial worked out perfectly but the chia seeds never gelled like they normally do. I think it may have been the chocolate syrup or the chocolate drops that I added to the milk & instant coffee. Not sure, but because the flavor was “spot on,” well worth a few more tries.

Container:

In an 8 oz. Ball/Mason glass jar, with a tight fitting lid add the following.

Ingredients:

• 1/2 Cup 2% Milk
• 1 tbl Chia Seeds
• 1 tsp Instant Coffee
• 1 tbl Hersheys Sugar Free Chocolate Syrup
• 6 Ghirardelli Chocolate Drops
• 1 tsp Splenda

Process:

Add the milk, chia seeds & instant coffee and stir. Close the jar and give it a shake. Sit on the counter for a while, then shake again and place in the refrigerator to chill (20 minutes or longer). When you take the gelled chia seed pudding back out, add any extra flavorings: chocolate syrup, chocolate drops & Splenda. Stir with a spoon and go eat. Enjoy!