Vanilla extract adds a little luxury, perfuming the jar as the alcohol carries the aromatic compounds into the liquid, and the fragrance softens the slight bitterness of chia seeds. Because we are well-trained to taste vanilla as "dessert," even a tiny splash, like a quarter teaspoon or less per serving, makes the pudding taste fuller without extra sugar;
While everybody's preferences differ, a good chia pudding is neither too runny or too clumpy. Instead, it should be creamy and thick enough to resemble, well, a pudding. To achieve this, you'll want to transfer your pudding to an airtight container in the fridge and wait for at least one to two hours before eating it. If you want the pudding to have a really thick, velvety, and almost tapioca pudding-like consistency, consider leaving the mixture in the fridge overnight.