This espresso chia recipe is a coffee lover’s dream. Chia seeds soaked in espresso and almond or coconut milk, for the loveliest caffeinated healthy breakfast to go.
This espresso chia recipe is going to be your best friend! It came to me as I was thinking of delicious healthy choices for breakfast on the go. It seems that’s where we most mess up our diet. Early in the morning, when you are trying to make it out the door with your coffee to go.
Did you know that you can start your morning with pudding and feel great about your choice ?
I’m not talking about the sugary kind that comes in the box but the wholesome chia pudding that literally makes itself, no kidding this espresso chia recipe makes itself.
I am so in love with chia seeds, or “ Salvia Hispanica “not only for their nutritional health benefits but also for their texture, and how awesomely cool they bring a recipe together.
I can turn so many things now into a chia recipe is not even funny. From infused waters, to iced tea, overnight oats and even sauces. Let me count the ways I enjoy chia in my life! I sprinkle it over pretty much every breakfast bowl I make, and you can always see some in my signature parfait to go.
Breakfast on the go doesn’t get any easier and any better than with this espresso chia recipe.
I mean you get your caffeine fix and your pudding in one, and guilt free ! Are you mixing some up right now ? You should ! This is breakfast on the go jackpot !
My favorite summer snack, dessert and breakfast, an easy chia recipe to save and keep on ration for hot summer days! Spoon it into glasses or serve out of coconut shells for a fun presentation, garnished with chocolate mint or fresh basil, your choice 😉
Just in case you might not be into espresso treats, you will love this coconut milk chia pudding with blueberries. Yum!
- 1/2 c espresso
- 1.5 c coconut or almond milk
- 6 tbsp chia seeds
- 2 tbsp maple syrup agave or honey + more to taste
- 1 tsp hazelnut extract optional
- 2 sprigs basil or chocolate mint for garnish
In a small bowl combine and whisk together the espresso, milk, chia seeds and sweetener. Refrigerate for a few hours or until set and has the consistency of pudding
Serve chilled, out of coconut shells or divide into two glasses. Garnish with the mint or basil.
P.S. Chia Seed Benefits