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Coffee Chia Seed Pudding

An energizing, make-ahead breakfast combining the superfood power of chia seeds with the rich flavor of coffee, topped with whipped cream and cinnamon.
Print Recipe
Prep Time 10 minutes
Hours Chilling 4 minutes
Total Time 4 hours 10 minutes
Servings: 2 mugs
Course: Breakfast, Dessert, Snack
Cuisine: American, Healthy
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

For the Coffee Chia Pudding
  • 1/2 cup Strong Brewed Coffee Or espresso, cooled to room temperature
  • 1/2 cup Milk Oat, almond, or dairy
  • 2 tbsp Maple Syrup Adjust to taste
  • 1/2 tsp Vanilla Extract
  • 1 pinch Sea Salt
  • 1/4 cup Chia Seeds
For the Toppings
  • 1/4 cup Whipped Cream Or coconut whip
  • 1 tsp Ground Cinnamon Or cocoa powder for dusting

Equipment

  • Mixing bowl
  • Whisk
  • Serving Glasses or Mugs

Method
 

  1. In a mixing bowl or large measuring cup, whisk together the cooled coffee, milk, maple syrup, vanilla extract, and salt until well combined.
  2. Pour the chia seeds into the liquid mixture. Whisk vigorously for 30-45 seconds to ensure all seeds are submerged and separated.
  3. Let the mixture rest undisturbed on the counter for 5 to 10 minutes. The seeds will begin to swell and settle.
  4. After resting, whisk the mixture vigorously a second time. This crucial step breaks up any clumps and redistributes the seeds evenly.
  5. Pour the mixture into two individual serving glasses or mugs. Cover tightly and refrigerate for at least 4 hours, or overnight, until set and pudding-like.
  6. Just before serving, top each glass with a generous dollop of whipped cream and a dusting of ground cinnamon.

Notes

Meal Prep: This pudding will keep perfectly in an airtight container in the refrigerator for up to 5 days. Wait to add the whipped cream until right before eating.