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Espresso Chia Pudding Recipe

Course Breakfast
Cuisine Italian
Prep Time 3 minutes
Total Time 3 minutes
Servings 2
Author Florentina


  • 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.