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A close-up of dark brown Mocha Chia Pudding in a glass jar, highlighting the swollen black chia seeds and creamy texture.

Mocha Chia Pudding: The Ultimate Creamy Coffee-Infused Breakfast

This Mocha Chia Pudding is a thick, dark brown coffee-infused treat featuring swollen black chia seeds, a dollop of coconut cream, and a dusting of cocoa. Perfectly energizing and meal-prep friendly for busy mornings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 jars
Course: Breakfast, Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup black chia seeds 40g
  • 1/2 cup brewed coffee 120ml, cooled to room temperature
  • 1/2 cup almond or oat milk 120ml
  • 2 tbsp dark cocoa powder 15g
  • 2 tbsp maple syrup 30ml, or agave
  • 1/4 cup coconut cream 60ml, for the dollop
  • 3 whole roasted coffee beans Garnish
  • 1 pinch dark cocoa powder For dusting

Equipment

  • 2 Glass Jar Wide-mouth jars work best for stirring.
  • 1 Whisk A small balloon whisk ensures no cocoa clumps.

Method
 

Prepare the Mixture
  1. In a glass jar, whisk together the cooled coffee, milk, cocoa powder, and maple syrup until the cocoa is fully incorporated and no clumps remain.
  2. Stir in the black chia seeds vigorously for 60 seconds to ensure even distribution.
  3. Let the mixture sit for 10 minutes, then stir again to break up any clumps at the bottom. Cover and refrigerate for at least 4 hours or overnight.
  4. Top the thickened pudding with a generous dollop of coconut cream. Add three whole coffee beans and a fine dusting of cocoa powder before serving.

Notes

Use a high-quality dark roast coffee for the best mocha flavor.
If the pudding is too thin, add 1 extra teaspoon of chia seeds and stir.