For 3 glasses
500 ml soy milk ( or milk of your choice such as coconut or almond milk )
2 tablespoon maple syrup ( more if you like it sweeter )
2 drops lemon essential oil
8 flat tablespoons chia seeds
3 shiso leaves
Using a whisk, combine milk, maple syrup, essential oil and chia seeds in a bowl.
Let the mixture sit for 5 minutes and stir again.
Make sure there are no clumps.
Cover and let chill for at least 4 hours or overnight.
If you prefer a smooth consistency use a blender. In this case you can use the mixture within a few hours.
Stir again well, before transferring the chia seed pudding into serving glasses.
Make sure the glasses are dry.
Cut kumquats very thin and place them inside the glasses.
Add the chia seed pudding and top with one shiso leaf.
The chia seed pudding can be stored covered up to one week in the refrigerator.