Blueberry Cardamom Chia Pudding - cooking recipe

Ingredients

2 1/2 cups almond milk (or other non-dairy milk)
1 cup fresh blueberries
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/4 cup maple syrup or 1/4 cup agave syrup
1 teaspoon pure vanilla extract
1/2 cup chia seeds
fresh blueberries (optional)

Preparation

Blend milk, blueberries, cardamom, cinnamon, vanilla and syrup together in a blender on high till smooth. (I used a stick blender and a deep bowl).
Pour blueberry mixture over chia seeds and stir thoroughly with a whisk or a fork. Let rest for five minutes, and stir again. Ten minutes later, stir again. Refrigerate and let sit overnight.
In the morning, give it a stir and check texture. If it's too thick, simply add more almond milk; the texture should be similar to that of tapioca pudding. Serve - a few fresh blueberries make a nice garnish.