Tasty Creamy Coffee Chia Pudding
A silky, make-ahead chia pudding infused with bold coffee and vanilla — creamy, low-effort, and perfect for breakfast or a light dessert. Ready in minutes and chilled to set, this Tasty Creamy Coffee Chia Pudding delivers café-quality flavor with wholesome ingredients.
Ingredients
- 1 cup 240 ml whole milk or barista-style plant milk (oat, almond, or soy)
- 1/2 cup 120 ml strong coffee (espresso shots, cold-brew concentrate, or very-strong drip)
- 3 tablespoons ≈36 g chia seeds
- 1 –2 tablespoons maple syrup honey, or agave (adjust to taste)
- 2 tablespoons plain Greek yogurt or 1–2 tablespoons canned coconut cream for vegan — optional for extra creaminess
- 1 teaspoon pure vanilla extract
- Pinch of fine salt
- Optional toppings / garnish per serving: shaved dark chocolate or cocoa nibs, toasted nuts (almonds/hazelnuts), sliced banana or berries, a drizzle of caramel or nut butter
Instructions
- Brew the coffee: Prepare a strong coffee — one or two espresso shots or 120 ml cold-brew concentrate. If using hot espresso and you plan to chill, let it cool to room temperature (or use slightly warm if dissolving honey/maple first).
- Combine liquids: In a mixing bowl or a 16–20 oz mason jar, pour 1 cup milk and 1/2 cup strong coffee. Add the vanilla extract and a pinch of salt. Stir to combine.
- Sweeten: Stir in 1 tablespoon of maple syrup (taste and add a second tablespoon if you prefer sweeter). If using honey or thick syrup, dissolve into the warm coffee before adding cold milk.
- Add creaminess (optional): Whisk in 2 tablespoons Greek yogurt or 1–2 tablespoons coconut cream for an extra-silky texture.
- Add chia seeds: Sprinkle 3 tablespoons chia seeds into the liquid while whisking briskly to distribute seeds evenly and prevent clumps. If using a jar, cap and shake vigorously for 20–30 seconds.
- Rest and re-stir: Let the mixture sit 5–10 minutes, then whisk or shake again to break up any initial clumping and ensure even hydration.
- Chill: Cover and refrigerate for at least 2 hours, ideally overnight (6–12 hours). Chia seeds will swell and create a custard-like texture.
- Finish and adjust: Before serving, stir the pudding well. If too thick, fold in a splash of milk until you reach the desired consistency. Taste and add a touch more sweetener or coffee if needed.
- Serve: Portion into bowls or jars. Add toppings such as shaved chocolate, toasted nuts, fresh berries, sliced banana, or a swirl of whipped cream/coconut cream. Enjoy chilled.
Notes
- Texture & ratio tips: The basic ratio (3 Tbsp chia : 1 cup liquid) yields a medium-thick pudding. For firmer pudding add ½ Tbsp more chia; for a looser result reduce chia slightly.
- Coffee strength: Use concentrated coffee (espresso or cold-brew concentrate) so the coffee flavor remains vivid after mixing with milk. If coffee tastes faint, stir in a little dissolved instant espresso or an extra shot.
- Sweetener substitution: Maple syrup and honey both pair beautifully with coffee; use simple syrup to sweeten cold-brew blends easily. Reduce or omit sweetener to keep it lower-calorie.
- Vegan option: Use plant milk + canned coconut cream instead of yogurt, and swap honey for maple or agave.
- Make-ahead & storage: Keeps in an airtight container in the fridge for up to 4 days. Stir before serving; add crunchy toppings just before eating to preserve texture. Freezing is not recommended (texture changes). To eliminate visible seeds: Blend the hydrated pudding briefly for a mousse-like, ultra-smooth texture.
- Allergen notes: Contains dairy if using milk/Greek yogurt and may contain tree nuts depending on milk choice. Adjust accordingly.