Coffee Chia Seed Pudding is a creamy, lightly sweetened chia pudding made with brewed coffee, cashew milk, and warming spices. It has the flavor of a coffee latte in pudding form — naturally dairy-free and a great make-ahead breakfast for coffee lovers.
This delicious breakfast has all the lovely flavors of a tasty cold-brew latte wrapped in a chia pudding.
Like my chocolate coconut chia pudding or chocolate chia mousse, it's lightly sweetened, flavored with complementary spices, and a nutritious, filling dish.
This can be made with brewed coffee, espresso, or homemade cold brew coffee if you have it on hand.
New to chia pudding? My guide on how to make chia seed pudding covers the basic ratio and method.
Why You'll Love This Recipe
- Coffee flavor in every bite: This pudding tastes like a lightly sweetened coffee latte, made with brewed coffee or espresso and a hint of cinnamon, cardamom, and cacao.
- Great for meal prep: Make a batch the night before and portion it into individual jars for an easy grab-and-go breakfast all week.
- Easy to customize: Adjust the sweetness, swap the milk, or change up the toppings to suit your taste.
Ingredients & Notes
- Brewed Coffee: You can use strongly brewed coffee or espresso. Cold-brew coffee can work here as well.
- Chia Seeds: I like to use black chia seeds, but white chia seeds can work as well—it's the same thing, just a different color.
- Honey: You only need a little bit to add a touch of sweetness. You can also use powdered Monk Fruit sweetener.
- Milk: I prefer to use unsweetened cashew or almond milk for a creamy texture and lovely taste.
- Cinnamon, cardamom, and cacao powder: It adds a delicious flavor that goes so well with the taste of coffee. You can also use unsweetened cocoa powder instead of cacao.
- Toppings (optional): Sliced bananas, coconut flakes, and chopped walnuts are great options.
How To Make It
Step One — In a mixing bowl or large jar, combine the coffee with the milk, then stir in the cacao, cinnamon, and cardamom powder.
Step Two — Stir in the honey and chia seeds until well combined.
Step Three — Let the mixture sit for a couple of minutes, then stir again to break up any clumps.
Step Four — Cover and refrigerate overnight or for at least 2 hours. If the pudding thickens too much, stir in a little extra milk or (cold) brewed coffee to loosen it up.
Top Tips
- Prepare it the night before: If you’d like your coffee chia pudding ready for breakfast, prepare it in the evening so it has time to sit in the fridge.
- Use strong coffee: For a richer flavor, brew your coffee a little stronger than usual. Cold-brewed coffee works really well here, too.
- To make it keto-friendly: Swap the honey for powdered Monk Fruit sweetener. Play around with 2 to 5 teaspoons or adjust to taste.
- Batch size: This recipe makes about 1 ¾ cups. Simply double the ingredients to make more.
Serving Suggestions
Here are some of my favorite toppings that pair well with coffee flavor:
- Cacao nibs
- Chopped walnuts
- Sliced bananas (or try the full banana chia pudding for a banana-coffee combo)
- Coconut flakes (also great in my lemon chia pudding)
- A spoonful of almond butter or homemade chocolate peanut butter
- Nut-free granola or crunchy steel-cut oat granola
Storage
You can store this coffee chia pudding in an airtight container in the fridge for up to 5 days.
Alternatively, you can store the pudding in individual jars and have it ready to take on the go in the morning.
More Coffee-Flavored Recipes You Should Try Next!
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! — Mariska
📖 Recipe
Coffee Chia Seed Pudding For Breakfast
Mariska RamondinoIngredients
- 1 cup strongly brewed coffee or cold brew coffee If using hot coffee, let it release its steam and allow it to cool a bit.
- ½ cup cashew or almond milk unsweetened
- ¼ teaspoon cacao powder
- ½ teaspoon cinnamon powder
- ¼ teaspoon cardamom powder
- 6 tablespoons chia seeds
- 1 teaspoon honey use more, if preferred
Instructions
- Combine coffee with the milk, and stir in the cacao, cinnamon, and cardamom powder.1 cup strongly brewed coffee or cold brew coffee, ½ cup cashew or almond milk, ¼ teaspoon cacao powder, ½ teaspoon cinnamon powder, ¼ teaspoon cardamom powder
- Add the chia seed and the honey to the coffee mixture and stir until well combined.6 tablespoons chia seeds, 1 teaspoon honey
- Taste test the liquid. If you prefer it sweeter, then add more honey to taste.
- Let it sit for 2 to 5 minutes at room temperature. Give it another stir to break up any clumps of chia seed that might have developed—especially at the bottom.
- Then, transfer the coffee chia mixture to a mason jar or bowl. Store it in the fridge until it has a nice, thick, pudding-like consistency (about 30 minutes to 2 hours). Some like the texture better after resting it for 2 hours. You can also let it sit overnight in the refrigerator (best for meal prepping).
- When ready to consume, give everything a good stir again to break up the seeds. Take out the amount you want. Enjoy on its own or top with your favorite toppings. I love a few slices of bananas, coconut flakes, and walnuts.
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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