makes about 1 cup, easily scalable
Pour almond milk into a pint-sized container with lid. Sprinkle in the chia seeds and stir with fork to combine. For best consistency, leave the container out at room temperature for the first 15 minutes or so, stirring with a fork every few minutes as the chia seeds begin to gel. Put the lid on and refrigerate overnight.
Enjoy as part of a breakfast (or dessert) parfait with yogurt, cashew cream, fruit, honey, granola, or cocoa nibs. Keeps for a week in the fridge.