I always find chia pudding hard to get right and it often ends up not tasting much, so I’m definitely trying this recipe from vegetarian snob out this weekend. I mean how can anything with pumpkin be anything but delicious…
- 1-2 shots of espresso (or ¼-½ cup of brewed coffee)
- ½ cup canned coconut milk
- 2 Tbl of pumpkin puree
- 1 tsp pumpkin pie spice
- ½ tsp of ground cinnamon
- 1 tsp pure vanilla extract
- 1 tsp maple syrup (or sweetener of your choice)
- ¼ cup of chia seeds
- Begin by making your shots of espresso or brewing your coffee.
- You could probably just throw everything in your jar or bowl and stir, but I always miscalculate how much space my jar can handle, so I suggest making your pumpkin spice latte separately then pouring the whole thing over your chia seeds.
- Pour your coffee into a large mug/bowl and add in your coconut milk (if you want to sneak sips before making your pudding, warm your milk up!). Stir until your coffee is creamy.
- Add in your pumpkin puree, pumpkin pie spice, cinnamon, vanilla, and maple syrup (or whichever sweetener you’re using), and stir until your coffee is well mixed and everything is incorporated. Try it here. Taste for spice, sugar, and creaminess.
- Add your chia seeds to an empty jar (my preferred method) or bowl, and pour over your pumpkin spiced latte!
- Stir, or shake vigorously so that the seeds don’t all clump together. Once your seeds are all independent and non-sticky, seal your jar or cover your bowl.
- Place in the fridge to let the chia seeds absorb the liquid and puff up, for about 3 hours, or preferably, overnight. The longer you wait, the larger the chia seeds will get and the thicker the pudding.