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Coffee chia seed pudding in mason jar topped with coconut cream and cocoa powder

Coffee Chia Seed Pudding

Creamy, energizing coffee chia seed pudding with bold flavor, perfect for make-ahead breakfast
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Prep Time 5 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 5 minutes
Servings: 2 portions
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup brewed coffee cooled, espresso or strong coffee preferred
  • 0.5 cup unsweetened almond milk or milk of choice
  • 0.25 cup chia seeds
  • 1-2 teaspoons maple syrup adjust to taste
  • 0.5 teaspoon vanilla extract
  • 1 pinch cinnamon optional
  • 1 pinch sea salt

Equipment

  • Mason jar or airtight container
  • Measuring cups and spoons
  • Spoon or whisk for stirring
  • Small mixing bowl

Method
 

  1. Brew your coffee as you normally would and allow it to cool to room temperature.
  2. In a jar or bowl, combine the brewed coffee, almond milk, maple syrup, vanilla, salt, and cinnamon. Stir in the chia seeds and mix well.
  3. Let the pudding sit for 10-15 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight.
  4. In the morning, give it one last stir. Add toppings like coconut cream, a sprinkle of cocoa powder, or shaved chocolate before serving.

Notes

Use strong coffee for bolder flavor. The amount of maple syrup can vary based on how strong or bitter your coffee is. Give pudding at least 4 hours to set, but overnight is best for thickest texture. Coffee should be cooled to room temperature before mixing.