Introduction

This creamy coffee chia pudding is a delightful blend of rich coffee flavor and nutritious chia seeds, perfect for a quick breakfast or an energizing snack. It’s easy to prepare, naturally sweetened, and wonderfully creamy without any dairy.

The image shows three glass jars filled with a creamy chocolate chia pudding, with visible small black chia seeds evenly spread throughout the light brown chocolate mixture. Each jar is topped with a layer of shiny dark chocolate chips, slightly piled in the center. The jars are placed on a white marbled surface with scattered chocolate chips around them, and soft natural light coming from the side highlights the texture of the pudding and the glossiness of the chocolate chips. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsweetened almond milk (or milk of choice)
2 tablespoons brewed coffee (strong, cooled)
3 tablespoons chia seeds
1 tablespoon maple syrup or honey
½ teaspoon vanilla extract
Pinch of cinnamon (optional)
Dark chocolate shavings or cacao nibs for topping

Instructions

Step 1: In a medium-sized bowl, whisk together the almond milk, brewed coffee, maple syrup, vanilla extract, and cinnamon until well combined.
Step 2: Slowly stir in the chia seeds and whisk for about a minute to prevent clumps from forming.
Step 3: Cover the bowl and refrigerate for at least 2 hours or overnight, allowing the mixture to thicken to a pudding-like consistency.
Step 4: Before serving, stir the pudding gently, then spoon it into glasses or jars.
Step 5: Garnish with a dollop of yogurt, sprinkle with dark chocolate shavings or cacao nibs, and add a few coffee beans if desired. Serve chilled and enjoy!

Tips & Variations

Use any milk you prefer—coconut, oat, or dairy milk all work well and alter the flavor slightly.
For a stronger coffee flavor, increase the brewed coffee to 3 tablespoons and reduce the almond milk slightly.
Add a pinch of nutmeg or cardamom for a warm spice twist.
Top with fresh berries or sliced bananas for added freshness and texture.

Storage

Store the chia pudding in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir to loosen the texture. It’s best enjoyed chilled and fresh.

How to Serve

Three small clear glass jars are filled with a smooth, light brown pudding-like layer topped with a generous amount of dark brown chocolate chips. Each jar shows the pudding layer evenly filling almost to the top, with the chocolate chips scattered thickly on the surface. The jars sit on a white marbled surface with some chocolate chips scattered around them and a silver spoon to the right. The texture of the pudding appears creamy and slightly glossy. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, you can dissolve instant coffee in a little hot water and let it cool before adding it to the pudding. Adjust the strength to your taste.

Is this pudding suitable for a vegan diet?

Absolutely. Use a plant-based milk and a vegan sweetener like maple syrup to keep this pudding completely vegan-friendly.

Creamy Coffee Chia Pudding Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

A luscious and healthy creamy coffee chia pudding that combines the richness of strong brewed coffee with the natural thickness of chia seeds, sweetened lightly with maple syrup and flavored with vanilla and cinnamon. This easy overnight pudding is perfect for a quick breakfast or an energizing afternoon snack, delivering a satisfying texture and a delightful coffee kick.

Author: Ruby
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 2 hours 5 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: No-Cook
Cuisine: International
Diet: Vegetarian

Ingredients

Scale

Liquid Ingredients

1 cup unsweetened almond milk (or milk of choice)
2 tablespoons brewed coffee (strong, cooled)
1 tablespoon maple syrup or honey
½ teaspoon vanilla extract

Dry Ingredients

3 tablespoons chia seeds
Pinch of cinnamon (optional)

Toppings

Dark chocolate shavings or cacao nibs for topping

Instructions

Mix Liquids and Sweetener: In a medium-sized bowl, whisk together the almond milk, brewed coffee, maple syrup, vanilla extract, and optional cinnamon until the mixture is smooth and well combined.
Add Chia Seeds: Slowly stir in the chia seeds while whisking for about a minute to prevent clumping, ensuring the seeds are evenly distributed throughout the liquid.
Refrigerate to Set: Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 2 hours or overnight. During this time, the chia seeds will absorb the liquid and thicken into a creamy pudding-like consistency.
Serve and Garnish: When ready to eat, give the pudding a quick stir to even out the texture. Spoon the pudding into glasses or jars, then garnish with dark chocolate shavings or cacao nibs. Optionally, add a dollop of yogurt or a few coffee beans for an elegant presentation. Enjoy chilled as a nutritious breakfast or a refreshing pick-me-up.

Notes

Use strong brewed coffee cooled to room temperature to avoid melting the chia pudding prematurely.
Maple syrup can be substituted with honey or your preferred sweetener.
The pudding can be prepared up to 24 hours in advance for added convenience.
For a creamier texture, use full-fat milk or coconut milk instead of almond milk.
Chia seeds absorb liquid and expand, so it’s important to whisk them in slowly to prevent clumps.
Add toppings just before serving to keep them fresh and crunchy.

Keywords: chia pudding, coffee pudding, healthy breakfast, vegan breakfast, make-ahead breakfast, dairy-free pudding