In a jar or bowl, pour ½ cup milk and add 1.5 tablespoons unsweetened cocoa powder; whisk until the cocoa is fully dissolved and the mixture is smooth.

Add 1.5 tablespoons brown sugar, ½ teaspoon vanilla extract (or almond extract), and 2 tablespoons smooth peanut butter; whisk until the sugar and peanut butter are well incorporated.

Stir in 2 tablespoons chia seeds, whisking thoroughly so the seeds are evenly distributed and not clumped.

Let the mixture sit at room temperature for 5–10 minutes, then whisk again to break up any chia clumps.

Cover the jar or bowl and refrigerate for at least 4 hours, preferably overnight, until the pudding has thickened.

Stir once more before serving and enjoy.