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Donna R. Luis

Bold Mocha Chia Pudding

A rich, creamy chia pudding made from brewed coffee, cocoa powder, dairy-free milk, maple syrup, vanilla, sea salt, and chia seeds. After a short chilling period, it becomes thick and spoonable, ready to serve plain or topped with optional coconut whipped cream, cocoa, and cinnamon.
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Prep Time 50 minutes
Total Time 50 minutes
Servings: 4
Course: Breakfast, Snack
Cuisine: Gluten-Free, Grain-Free, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup brewed coffee cooled slightly or chilled
  • 1 cup plain unsweetened dairy-free milk
  • The source uses half almond milk and half canned light coconut milk
  • A combination of a richer milk and a lighter milk is recommended
  • Other milk of choice may also be used
  • 3 –5 tablespoons maple syrup to taste
  • 2 tablespoons cocoa powder
  • 3/4 teaspoon vanilla extract
  • 1 pinch sea salt
  • 1/2 cup chia seeds
Optional for Serving
  • Coconut whipped cream
  • Cocoa powder or grated dark chocolate for dusting
  • Cinnamon for dusting

Equipment

  • Mixing bowl or lidded container
  • Whisk
  • Blender, only if needed to fully break up stubborn cocoa clumps
  • Measuring cups and spoons
  • Serving containers with covers

Method
 

  1. Brew the Coffee: Prepare 3/4 cup of brewed coffee using your preferred method if it is not already prepared.
    Cold brew or pour-over can be used.
    Allow the coffee to cool slightly; warm or room-temperature coffee is suitable, or use chilled coffee prepared ahead.
  2. Combine the Base: Add the dairy-free milk, brewed coffee, 3 tablespoons maple syrup, cocoa powder, vanilla extract, and sea salt to a mixing bowl or container with a lid.
  3. Whisk Thoroughly: Whisk the mixture vigorously from side to side until the ingredients are well combined and the cocoa powder is fully incorporated.
    If stubborn cocoa clumps remain, transfer the mixture to a blender and blend until smooth.
  4. Adjust the Sweetness: Taste the mixture and add more maple syrup, up to 5 tablespoons total, if you prefer a sweeter pudding.
  5. Add the Chia Seeds: Stir the 1/2 cup chia seeds into the liquid mixture until they are evenly distributed and well combined.
  6. Chill the Pudding: Cover the container and refrigerate for 45–60 minutes or overnight.
    Stir the pudding again at about the 15-minute mark to break up any larger clumps.
  7. Check the Texture: Once chilled, the pudding should be very thick and creamy.
    If it has not thickened enough, stir it again and, if needed, add more chia seeds before refrigerating for another hour or so.
    For a thinner consistency, stir in additional dairy-free milk.
  8. Portion the Pudding: Once the chia pudding has fully set, divide it among serving containers.
  9. Add Optional Toppings: Serve the pudding with optional coconut whipped cream, a dusting of cocoa powder or grated dark chocolate, and a light dusting of cinnamon.
  10. Store Leftovers: Cover any remaining pudding and refrigerate for up to 4–5 days. Do not freeze.

Notes

  • The prep time does not include brewing the coffee.
  • Warm, room-temperature, or chilled brewed coffee can be used.
  • The original recipe uses half almond milk and half canned light coconut milk for a combination of lighter and richer textures.
  • Start with 3 tablespoons of maple syrup, then add more up to 5 tablespoons according to your preferred sweetness.
  • Whisk the cocoa mixture thoroughly to prevent cocoa powder from forming clumps.
  • Stir the pudding again around the 15-minute mark to help prevent larger chia seed clumps.
  • The finished pudding should be very thick and creamy after chilling.
  • If the pudding is too thick, stir in more dairy-free milk. If it has not thickened enough, add more chia seeds and refrigerate again.
  • Store covered in the refrigerator for up to 4–5 days. The pudding is not freezer friendly.