Milk options: As we mention in the post, we've tested this Chia Seed Pudding recipe with various milks, including coconut, almond, cashew, and dairy. All of them work just fine, and although there are slight variations in flavor, those differences are minimal, especially if you're adding toppings and mix-ins. Use whichever you prefer, or whichever best meets your dietary needs (such as vegan or nut-free).
Sugar and other sweeteners: As discussed in more detail in the post, we've tested this recipe with a variety of sweeteners, including sugar, honey, and maple syrup. Although a combination of plain white sugar with maple syrup is our personal favorite flavor-wise for this basic recipe, feel free to use whichever sweetener you prefer.
Make-ahead and meal prep: Chia Pudding keeps well, covered in the refrigerator, for at least 3-5 days. Make a double batch for quick, grab-and-go breakfasts and snacks all week long. You can also pre-portion the pudding into small jars (like the adorable mini tulip jars we used in our photo) or portable single-serve containers.