Description
Everyone wants some healthy breakfast options, so I will explain how to make a chia cappuccino. Just mix instant coffee, sweetener, water, half-and-half, and chia seeds and refrigerate.
If you have chia seeds in your pantry but don’t know how to make unique dishes with them, then it’s time to utilize them in a pudding that will brighten your morning. The concept behind this recipe is that you can take your daily caffeine and breakfast in a single pudding.
Ingredients
Scale
- 2 tbsp Instant Coffee
- 2 tablespoon Monkfruit Sweetener
- ½ cup Hot Water
- 2 tbsp Half-and-half
- 2 tbsp chia seeds
Instructions
- Cappuccino Chia Mixture: Combine instant coffee and monk fruit sweetener. Add hot water and mix well with a whisk or spoon. Pour half-and-half into the coffee mixture and mix. Add the chia seeds and mix well.
- Turn it into Pudding: Refrigerate the entire mixture for 3 hours or overnight. Remember to take the pudding glass and make sure that some space is left in it because the chia seeds absorb the liquid, become fluffy, and occupy space.
- Serve for Breakfast: I usually refrigerate the pudding overnight or at least 3 hours and serve it the next morning as breakfast. Top with a dollop of Greek yogurt and whipped cream. Fresh berries, cinnamon powder, and nuts also complement well.
Notes
- The chilling time for this pudding is important. Refrigerate for approximately 3 hours or overnight before serving.
- You can refrigerate the pudding in a jar for up to 3 days.
- Prep Time: 3 hours
- Category: Meal
- Cuisine: American