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Mocha Chia Seed Pudding Overnight Version

Mocha Chia Seed Pudding Overnight Version combines brewed coffee, cocoa powder, chia seeds, milk, and maple syrup into a rich, creamy breakfast. Mix everything the night before and wake up to a delicious, nourishing meal with almost no effort.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 6 hours 10 minutes
Servings: 4 jars
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Mocha Chia Base
  • 1 cup milk dairy or plant-based
  • 1/2 cup brewed coffee cooled
  • 1/4 cup chia seeds
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons maple syrup adjust to taste
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
Optional Toppings
  • 2 tablespoons dark chocolate shavings optional
  • 2 tablespoons chopped hazelnuts optional

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Rubber Spatula
  • Storage Jars
  • Tray
  • Freezer
  • Refrigerator
  • Scoop

Method
 

  1. Whisk milk, cooled coffee, cocoa powder, maple syrup, vanilla, and salt until smooth and glossy.
  2. Stir in chia seeds evenly. Let the mixture stand for 5 minutes, then stir again to eliminate clumps.
  3. Pour into jars, cover securely, and refrigerate overnight until the pudding becomes thick, creamy, and spoonable.
  4. Stir before serving. Add a splash of milk for a softer texture, then top as desired and enjoy.

Notes

For a softer pudding, stir in additional milk before serving. For a thicker texture, add another teaspoon of chia seeds. Freeze sealed portions for up to one month and thaw overnight in the refrigerator. Stir gently before serving for smooth assembly. Customize flavor with cinnamon, espresso powder, peppermint extract, or almond extract. Store covered in the refrigerator for up to five days.