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Maple Coffee Chia PuddingMaple Coffee Chia Pudding

Maple Coffee Chia Pudding

This no-stove pudding is as thick and pudding-y as tapioca — but it’s so much healthier for you. Instead of using starchy, carb-heavy tapioca pearls, we made it with chia seeds, which are full of fiber, protein, amino acids and omega-3 fatty acids. That’s right, chia pudding is basically a superfood.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Maple Coffee Chia Pudding
Maple Coffee Chia Pudding
Prep Time15 Minutes
Servings6
0
Ingredients
1 1/2 cups organic coffee, finely ground
1 3/4 cups filtered water
3/4 cup + 1/8 teaspoon L&B Organic Chia Seeds, divided
1 teaspoon pure vanilla extract
1/3 cup + 3 tablespoons L&B Pure Maple Syrup, divided
3/4 cup organic half-and-half
1 cup whipping cream
6 whole coffee beans, for garnishing (optional)
Directions
  1. In a coffee maker, use the coffee and water to brew coffee, and then set aside to cool.
  2. In a large glass bowl, combine the coffee, ¾ cup of the chia seeds, vanilla, ⅓ cup of maple syrup and half and half and stir until well combined. Cover the bowl and chill the pudding in the refrigerator for 4 to 6 hours.
  3. Remove the pudding from the refrigerator, stir it, divide it between 6 small custard cups and chill overnight, uncovered.
  4. In the bowl of a stand mixer, whip together the cream and 3 tablespoons maple syrup until soft white peaks form. Pipe or spoon the whipped cream onto the pudding cups.
  5. Garnish each of the pudding cups with a coffee bean and a sprinkling of chia seeds.
15 minutes
Prep Time
0 minutes
Cook Time
6
Servings

Directions

  1. In a coffee maker, use the coffee and water to brew coffee, and then set aside to cool.
  2. In a large glass bowl, combine the coffee, ¾ cup of the chia seeds, vanilla, ⅓ cup of maple syrup and half and half and stir until well combined. Cover the bowl and chill the pudding in the refrigerator for 4 to 6 hours.
  3. Remove the pudding from the refrigerator, stir it, divide it between 6 small custard cups and chill overnight, uncovered.
  4. In the bowl of a stand mixer, whip together the cream and 3 tablespoons maple syrup until soft white peaks form. Pipe or spoon the whipped cream onto the pudding cups.
  5. Garnish each of the pudding cups with a coffee bean and a sprinkling of chia seeds.