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Creamy Coffee Chia Pudding Recipe

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★★★★★

4.6 from 87 reviews

This Creamy Coffee Chia Pudding is a delicious and healthy breakfast or snack option that combines the rich flavor of coffee with the nutritious benefits of chia seeds. It is easy to prepare, naturally sweetened, and perfect for those looking for a dairy-free, vegan-friendly treat that can be made ahead of time and enjoyed chilled.

Ingredients

Scale

Chia Pudding Base

  • 1 cup unsweetened almond milk (or milk of choice)
  • 2 tablespoons brewed coffee (strong, cooled)
  • 3 tablespoons chia seeds
  • 1 tablespoon maple syrup or honey
  • ½ teaspoon vanilla extract
  • Pinch of cinnamon (optional)

Toppings

  • Dark chocolate shavings or cacao nibs for topping
  • Optional: dollop of yogurt
  • Optional: a few coffee beans for garnish

Instructions

  1. Mix the liquid ingredients: In a medium-sized bowl, whisk together the almond milk, brewed coffee, maple syrup (or honey), vanilla extract, and a pinch of cinnamon until fully combined.
  2. Add chia seeds: Slowly stir in the chia seeds and continue whisking for about one minute to prevent clumping and ensure even distribution of the seeds throughout the mixture.
  3. Refrigerate to thicken: Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Allow the mixture to chill for at least 2 hours or preferably overnight, so it thickens to a pudding-like texture.
  4. Prepare to serve: Once the pudding has set, give it a gentle stir to break up any clumps. Spoon the pudding into glasses or jars for serving.
  5. Add toppings and enjoy: Garnish with a dollop of yogurt if desired, sprinkle dark chocolate shavings or cacao nibs on top, and optionally add a few coffee beans for a decorative and aromatic finish. Serve chilled as a quick breakfast or refreshing afternoon snack.

Notes

  • You can substitute almond milk with any milk of your choice such as oat milk, soy milk, or cow’s milk depending on dietary preferences.
  • Adjust the sweetness by increasing or decreasing the amount of maple syrup or honey to taste.
  • For a stronger coffee flavor, use a bit more brewed coffee or espresso shots.
  • This pudding keeps well in the refrigerator for up to 3 days.
  • To keep it vegan, opt for maple syrup instead of honey.
  • Mix thoroughly to avoid chia seeds clumping at the bottom.

Keywords: chia pudding, coffee pudding, vegan breakfast, healthy snack, dairy-free dessert, make ahead pudding, caffeine breakfast

Find it online: https://nataliereeve.com/creamy-coffee-chia-pudding-recipe/