Eggnog-spice chia cupsmake tonight, enjoy tomorrow

• 1 1/2 cups milk of choice
• 6 tbsp chia seeds (1/4 cup plus 2 tbsp)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg, plus a pinch for each cup
• 1 tsp vanilla extract
• 1 tbsp honey or maple syrup, plus 1 tsp more to taste
• A small pinch of salt

Let's cook

• Whisk milk, cinnamon, nutmeg, vanilla, honey or maple syrup, and salt until blended. Taste; add the extra sweetener if wanted.

• Whisk in chia seeds for 1 full minute. Divide among four small glasses or jars, about 1/2 cup each. Stir the bowl between pours to distribute seeds.

• Refrigerate 30 minutes, then stir each cup well, scraping the bottom. Cover; refrigerate at least 4 hours more, ideally overnight, until thick and the seeds are plump.

• Dust with a pinch of nutmeg. If a cup is too thick, stir in 1 tbsp milk before serving.