If you’re looking for a healthy, energizing breakfast or snack that you can prepare ahead of time, cold coffee chia pudding might just be your new favorite. This delightful treat combines the rich, robust flavor of coffee with the creamy texture of chia seeds, offering both a caffeine boost and a nutritional powerhouse.
Cold coffee chia pudding is not only delicious but also packed with nutrients that support a healthy lifestyle. Easy to prepare and highly customizable, it’s a perfect addition to your breakfast or snack routine. Chia seeds are an excellent plant-based source of omega-3 fatty acids, which are essential for brain health and reducing inflammation.
What you’ll love about it
- Energy Boost
- Rich Coffee Flavor
- Easy to Prepare
- Versatile
INGREDIENTS USED IN MAKING COLD COFFEE CHIA PUDDING
Coffee
I have used Nescafé instant coffee to make my pudding. It provides a quick and easy way to incorporate coffee flavor. Coffee flavor enhances the overall taste and provides a delightful contrast to the creamy texture and mild flavor of the chia seeds and milk.
You can increase or decrease the amount of instant coffee according to your preference.
I prefer my chia pudding to have a rich, robust coffee flavor.
Milk
Milk is the main essence of a pudding. It gives base and structure to this chocolate smoothie chia pudding. You can try a variety of milk that’s easily available in the market, as per your taste and choice. I have used Nestle toned milk and it perfectly soaked the chia seeds. You can opt for non-dairy and healthier options also, like, oat milk or almond milk.
Chia seeds
Chia seeds are a source of fiber, proteins, omega 3, calcium and iron. They are a great way to balance your diet. Apart from the various health benefits, it is the main ingredient that makes this pudding dense and creamy!
Honey
Honey adds a touch of natural sweetness, enhancing the flavor of the pudding without the need for refined sugar. Honey blends well with the milk and chia seeds, helping to create a smooth and consistent texture in the pudding. It has natural preservative qualities, which can help extend the shelf life of your chia pudding when stored in the refrigerator.
EQUIPMENT USED FOR MAKING COLD COFFEE CHIA PUDDING
This recipe comes together quickly and hardly needs any equipment.
I have used a mixer grinder to combine all the ingredients.
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and its very important to measure ingredients with precision.
Serving dish to set the chia pudding in.
RELATED RECIPES FROM THE BLOG
TIPS TO MAKE COLD COFFEE CHIA PUDDING
- Sweetener: Adjust the sweetness to your preference by adding honey, maple syrup, or another sweetener of your choice.
- Blend Ingredients: For a smoother texture, blend the milk, honey and coffee before mixing them with the chia seeds.
- Let it Set: Allow the chia pudding to set in the refrigerator for at least a few hours or overnight. This allows the chia seeds to absorb the liquid and create a creamy consistency.
- A full fat milk will give better texture and flavour so prefer using that.
- Choose fresh, high-quality chia seeds. They should be plump and have a neutral scent. Quality seeds ensure a better texture in the pudding.
- 1 tbsp coffee powder
- 1+ ½ cup milk
- 1 tbsp honey
- 4 tbsp chia seeds
- 2-3 tbsp dark chocolate, melted
- In a blender, combine coffee powder, milk and honey. Blend until smooth and frothy
- Pour the blended cold coffee into a shallow dish and stir in chia seeds.
- Refrigerate for 3-4 hours, or until the pudding thickens to desired consistency.
- Once thickened, divide the chia pudding into 2 ramekins and top with melted chocolate. This chocolate will harden into a thin and hard shell on top. Break through it to enjoy your chia pudding.
Leave a Reply