Whilst on my “healthy kick”, I rediscovered chia pudding. Here’s my take on this new classic with a mocha latte chia pudding!
I lost track of how many chia seeds I have gone through.
Since I realized the health benefits and its versatility in my smoothie recipe, I’ve probably used up about a pound. And that’s just in a couple week’s time!
When I first found the chia seeds, I popped a pinch of them in my mouth to see what they tasted like. They are very mild in flavor, but what struck me was that they felt like tapioca after absorbing the water in my mouth.
I thought to myself, that would make an awesomely delicious pudding! Except this was already thought of… 2-4 years ago! Ugh. So behind on the food trends.
Through my research, I saw many, MANY different versions of chia pudding. And even though they are all great in their own right, this chia pudding just fits everything that I blog about.
Enter the mocha latte chia pudding
The mocha latte chia pudding has espresso in it, and you all know how much I love espresso! For best results, use the instant espresso powder. Don’t hate me for it! The espresso powder often works better for recipes because it’s espresso in dry form. I could have put a shot or two of espresso in this recipe, but as I had tried in the past, it waters your pudding down.
Also, if you plan on making chia pudding, never EVER grind the chia. I will still gel, but the consistency is just awful. It’s slimy, and not in a good way. I’ll leave it at that.
For the chocolate factor in this pudding, I put in raw cacao powder. The raw part is optional, or so I have read from other recipes. Some folks have used baking cocoa as a substitute.
I highly suggest buying some raw cacao powder for yourself and taste the difference. I think it tastes better, but it all just might be in my head. What isn’t in my head, however, are the health benefits of raw cacao powder! There is plenty of protein, fiber, antioxidants, heart-healthy fat, and a whole host of vitamins and minerals! To learn more, click here.
Something a little different
Of course, if I am to put my twist on something, it’s usually to make something that is healthy a little less healthy! I won’t say it’s the best trait but it’s definitely tasty.
So for those who are of age, I made a very similar recipe of this chia pudding… but I put Irish cream in it! And let me tell you… the addition only adds to the flavor.
But to those who are underage or do not drink, there is no cooking out of the alcohol in this recipe. For Irish cream at 17% alcohol by volume, 1.5 oz. puts under a “drink”. Yes, I did the math, sort of. I don’t need anyone getting drunk off of pudding! With that being said, consume responsibly. (Also I do not condone the underage consumption of alcohol. So don’t do it!!)
Willing to give it a try? Be sure to use #FDLFoods on twitter so I can give you a shout out!
Cheers!
Gem
Mocha Latte Chia Pudding
Goods you need
- 1.5-2 tbsp, chia seeds (use more for thicker pudding)
- 1 tsp. raw cocoa powder or baking cocoa
- 3/4 cup sweetened almond milk (if adding Irish cream, use 1/2 cup)
- 1 tsp. instant espresso granules
- 1.5 oz Irish cream (optional)
- Whipped cream (optional)
Let's get to it!
If your instant espresso can be crumbled into a powder, pour contents in a mortar and pestle (or a bowl and a blunt object, no need for technicalities) and grind until granules are no more. This makes for better dissolving later.
In a small, microwaveable bowl, pour in espresso powder, cocoa powder, and almond milk. Whisk until combined, making sure there are no clumps settling to the bottom. If there are a lot of clumps, place bowl in the microwave 30 seconds and then whisk.
Once the clumps are gone, pour in the Irish cream (if you are using it). Whisk until combined.
Pour contents of the bowl into a mason jar. Pour in desired amount of chia seed and mix or shake to combine. Shake or stir every few minutes or until the chia looks suspended in the liquid. If you shake or stir once and leave, it will all just stick to the bottom and make a big clump. I find this to be true with any chia pudding I have made.
Once chia appears to be suspended in the liquid, place in the refrigerator for at least an hour, or overnight for best results. Serve with whipped cream.
Pro tips
Recipe can be multiplied however many times that you want to make the recipe.
