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Creamy Coffee Chia Pudding

A rich, velvety coffee chia pudding layered with smooth Greek yogurt and topped with fresh blackberries and dark chocolate shavings for an easy make-ahead breakfast.
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Prep Time 5 minutes
Chilling Time 4 hours
Total Time 4 hours 5 minutes
Servings: 2 people
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup chia seeds Provides the thick gel structure
  • ½ cup brewed espresso Cooled to room temperature
  • ½ cup whole milk Creates a smooth liquid base
  • ¼ cup Greek yogurt Adds richness and tang
  • 2 tablespoons maple syrup Adjust for desired sweetness
  • ¼ cup fresh blackberries For garnish
  • 1 tablespoon dark chocolate shavings For topping

Equipment

  • 1 Mixing bowl For blending ingredients
  • 1 Wire whisk Breaks up seed clumps
  • 1 Measuring cups For precise liquid volumes
  • 2 Serving Glasses For attractive layering

Method
 

  1. Pour the cooled espresso and whole milk into a medium mixing bowl to establish the liquid base.
  2. Whisk the maple syrup into the liquid mixture until it is completely dissolved and integrated.
  3. Add the chia seeds into the bowl and whisk immediately to prevent clumps from forming.
  4. Let the mixture rest for five minutes on the counter so the seeds begin absorbing liquid.
  5. Stir the pudding vigorously a second time to ensure all seeds are completely distributed.
  6. Cover the bowl securely and place it in the refrigerator for at least four hours until thick.
  7. Spoon alternating layers of set pudding and fresh Greek yogurt into clear serving glasses.
  8. Top each glass with fresh blackberries and dark chocolate shavings before serving immediately.

Notes

Always give the pudding a second whisk after five minutes of resting to prevent clumping. Store covered in glass jars in the refrigerator for up to five days.