Coffee Chia Seed Pudding

A delightful treat that combines nutty chia seeds with rich coffee, perfect for breakfast or a snack.

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Prep Time 10

Total Time 2

Servings: 4 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Pudding Base

2.5 tsp instant coffee A quality coffee brand like Mount Hagen offers a smooth flavor without bitterness.
4 oz hot water Use boiling water for the best infusion.
6 tbsp chia seeds Opt for organic chia seeds for the highest nutritional content.
2/3 cup milk Can use dairy or non-dairy alternatives like almond or oat milk.
1 scoop vanilla protein powder Use your favorite brand.
1 cup yogurt Use Greek yogurt for creaminess or coconut yogurt for vegan.
2 tbsp maple syrup A natural sweetener that balances the coffee's bitterness.
1 tsp vanilla extract Real vanilla extract enhances all flavors.
1/8 tsp salt Just a pinch to amplify sweetness.
1/4 tsp ground cinnamon Adds warmth and depth to the pudding.

Preparation

Boil the water and pour it over the instant coffee granules. Stir until fully dissolved.
Sift the vanilla protein powder to break up lumps.

Building the Pudding Base

In a mixing bowl, combine the coffee mixture, milk, yogurt, maple syrup, and vanilla extract.
Whisk until smooth and creamy, ensuring no lumps.
Add the sifted protein powder, salt, and cinnamon, whisk vigorously until fully incorporated.

Chilling

Gently fold in the chia seeds until evenly distributed.
Divide the mixture into containers, cover, and refrigerate for at least 2 hours or overnight.
Stir halfway through chilling if possible to avoid sinking.

Store your chia pudding in an airtight container for up to 5 days. Experiment with milk and toppings for varied flavors.