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Mocha Chia Seed Pudding Recipe

This Mocha Chia Seed Pudding Recipe combines brewed coffee, cocoa powder, chia seeds, milk, and a touch of sweetener for a creamy make-ahead breakfast or snack. Rich chocolate and coffee flavors create a satisfying treat with wholesome ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 6 hours 10 minutes
Servings: 4 bowls
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 195
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 chocolate shavings optional
  • 2 tablespoons whipped cream 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 with no cocoa lumps.
  2. Stir in chia seeds evenly. Rest for 5 minutes, then stir again to improve texture and prevent clumping.
  3. Divide into jars, cover, and refrigerate for at least 6 hours until thick, creamy, and spoonable.
  4. Stir gently before serving. Add a splash of milk for a softer consistency, then finish with desired toppings.

Notes

For a softer pudding, stir in extra milk before serving. For a thicker texture, add additional chia seeds. Freeze individual portions for up to one month and thaw overnight in the refrigerator. Stir gently before serving for easy assembly. Customize with cinnamon, espresso powder, peppermint extract, or chopped nuts. Store covered in the refrigerator for up to five days.