Intense & robust flavours of coffee, balanced by sweet warm flavours of cinnamon scented pumpkin in this chia pudding parfait are a great way to start your weekday mornings.
Yield / Serves
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For Pumpkin Chia Pudding
1/3 C Pumpkin Puree (mine was thick home made)
½ C Milk of your choice
2½ tbsp. Chia Seeds
A pinch of Cinnamon
1 – 1½ tsp Agave Nectar (adjust to taste)
For Espress Chia Pudding
½ C brewed Espresso (cooled)
6 tbsp Milk of your choice
5 – 6 tbsp Chia Seeds
4 tbsp Coconut Sugar or any sweetener of your choice
In a bowl, mix together the puree, milk, cinnamon and agave nectar. Stir in the chia seeds and set aside for 10 minutes.
In another bowl, add espresso, milk and sugar. Stir in the chia seeds and set aside for 10 minutes. (Keep both contents of both bowls separate from each other)
After 15 minutes, stir both the mixtures with a spoon till there are no lumps.
Keep the bowls separately in the refrigerator for 4 – 5 hours or preferably over-night.
In the morning, stir the contents again.
Take glasses or bowls in which you intend to serve the pudding and transfer a few teaspoons of pumpkin chia pudding and top it with espresso chia pudding.
Add toppings of your choice and enjoy! (After I added the toppings, I drizzled over some organic date syrup to seal the deal)
- You may want to adjust the amount of chia seeds depending on what kind of milk you are using and what consistency you prefer.
- The amount of sugar will depend on how strongly brewed your coffee is. Taste it and adjust accordingly.
- I used the following toppings: chopped walnuts, figs (dried, which i had soaked in hot water for a few minutes and then chopped), dried cranberries, cacao nibs, Kitkat bar and coffee flavored biscuits. Absolutely YUM!
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