📖 Instructions

1. First, let's make the candied orange peel. If you're using store-bought, skip ahead to step 4. Thinly peel the zest from 2 large oranges, avoiding as much white pith as possible. It’s worth taking your time here; less pith equals less bitterness. Cut the zest into thin strips, about 1/4 inch wide.
2. Next, combine the orange strips with 1 cup of water and 1 cup of granulated sugar in a medium saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 20-25 minutes, or until the peel is translucent and tender. You can test this by using a fork.
3. Using a slotted spoon, carefully remove the candied peel from the syrup. Let it cool completely on a wire rack. Once cool, you can toss them in granulated sugar for extra sparkle! (Totally optional, but worth it).
4. Now for the delightful pudding! In a medium bowl, whisk together 1/4 cup of orange blossom water, 1/4 cup of honey (or your chosen sweetener), a pinch of sea salt, and 2 cups of your favorite milk (dairy or non-dairy). I like using almond milk, but coconut milk would be awesome too!
5. Add 1/2 cup of chia seeds to the milk mixture. Whisk vigorously to ensure the chia seeds are fully incorporated and don't clump together. Trust me, nobody wants lumpy chia pudding.
6. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer it sits, the thicker and creamier it becomes. The chia seeds need time to work their magic, so patience is key here.
7. Once the pudding is nicely thickened, gently stir in the candied orange peel. Divide the pudding into serving glasses or bowls. Garnish with extra orange zest or a few fresh orange slices if you're feeling fancy.
8. Grab a spoon and dive in! Enjoy the delightful textures and fragrant flavors of this Orange Blossom Chia Seed Pudding with Candied Peel. It's the perfect breakfast, snack, or even a light dessert. The subtle sweetness and bright citrus notes are truly divine