Steep the saffron in two tablespoons of warm water for approximately 15 minutes.
In a bowl combine steeped saffron, milk, chia seeds, honey, and vanilla. Whisk to combine.
Pour into individual containers and refrigerate overnight (or at least 7 hours). The chia pudding should be thick and creamy. If not, add additional chia seeds, stir, and refrigerate for another hour or so.
Enjoy as is, or top with fresh fruit.
