Coffee chia pudding

Coffee chia pudding- an easy and tasty make-ahead breakfast with a morning shot of caffeine. If your mornings are very busy and you are skipping breakfast because you don't want to skip the coffee and there is no time to enjoy both then, this chia pudding with coffee is the perfect solution for you. It's vegan and gluten-free.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Setting time 2

Servings

Calories 385kcal

Author Vandana Chauhan

Equipment

Ingredients

¼ cup chia seeds
2 teaspoons instant coffee
1 teaspoon cocoa powder optional
1 tablespoon agave syrup or any sweetener of choice adjust to taste
4 tablespoons hot water
¾ cup milk of choice
½ teaspoon vanilla extract

Instructions

Put instant coffee in a small bowl, glass, or jar.
Add hot water and sweetener. Whisk.
Add cocoa powder and mix until the powder gets mixed.
Add milk, vanilla extract, and chia seeds. Mix everything.
Refrigerate for at least 2 hours or until the chia seeds form a gel and give it a pudding like consistency.
Top it with some finely chopped nuts and cocoa powder. Enjoy!

Video

Notes

Use fresh chia seeds. If you use old chia seeds they won't absorb the liquid properly and you will get runny pudding.
Adjust the amount of coffee depending on how strong you prefer your coffee.
Instead of using instant coffee and water, one shot of espresso can be used too.
Adding cocoa powder is optional, you may skip it too.
Feel free to use any sweetener of your choice and adjust the amount of sweetener to suit your taste.
For better results, leave the pudding overnight in the refrigerator.
More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition