Try this Mocha Chia Pudding day when you need to skip on the stairs! Rich, creamy, chocolate, vitality and fiber -filled breakfast or snacks.
It can be easily made with only Dan 1 bowl,,, 7 materialand 5 minutes practical preparation time Essential! We think it will be a necessity of eating new food in the kitchen and preparing meals. Get coffee brewing. Let’s make dental pudding!
After brewing coffee using the preferred method (we like cold brewing or pouring), it’s MoCha Chia Pudding Time!
You need your mocha staple coffee,,, Cocoa powder (For chocolate flavor), sweetener (We like Maple Syrup), and you Chosen milk (We like the combination of almond + coconut milk). Vanilla extract and a chunk of sea salt further improve the taste.
Stir everything together until “Mocha”! Then I was ready to replace it with Chia Pudding. Fiber and nutritious tooth seeds.
When sitting, the teeth seeds thicken the mixture. It is best to stir after about 15 minutes to break down the stubborn chunks of the teeth. Snacks are turned on in an hour (less than that)!
We think you will love this chia pudding! that:
cream
the rich
chocolate
Coffee injection
Lightly sweet
Be kind
Packed with textile (8 grams per serving)!
Enjoy mocha teeth pudding with coconut whipped cream, cinnamon, cocoa powder (or shaved dark chocolate)!
More recipes for mocha lovers
Please let me know if you try this recipe! Leave a comment and evaluate it and do not forget to tag @minimalistbaker in Instagram. Cheers, friends!
Serving 4 (~ 1/2 cup serving)
Make sure the screen does not get dark
- 3/4 cup Brewing coffee
- 1 cup Milk without dairy products (Plain, Mugidang // We use anti -almond milk + anti -canned lighting coconut milk or other milk selected -more richer + light milk mixing)
- 3-5 Tbsp maple syrup
- 2 Tbsp Cocoa powder
- 3/4 TSP Vanilla extract
- 1 make cynical Sea salt
- 1/2 cup Teeth
- If you don’t have brewed coffee yet, use your current method (we like cold beer or pouring). Keep it separately to cool it slightly (warm or room temperature is fine or you can use the refrigerator ahead).
Add milk, brewed coffee, less maple syrup, cocoa powder, vanilla extract and sea salt without dairy products in mixing bowls (or containers with lids). Combine and disassemble cocoa powder chunks sideways to the side. If you have a stubborn chunk, you can move it to the blender and fully combine it. Add more Maple syrups for taste, adjustment and sweetness.
Then add tooth seeds and mix until it is well combined. Cover for 45-60 minutes (or overnight) and keep it refrigerated. It is recommended to stir around the 15 -minute mark to disassemble a large chunk. Chia pudding should be very thick and cream. Otherwise, stir,/or add more tooth seeds, stir, and refrigerated for about an hour. If you prefer thinner pudding, you can stir more milk without dairy products.
If the pudding is completely set, provide a container and provide coconut whipped cream and cocoa powder and cinnamon dust. The remaining pudding is covered in the refrigerator for up to 4-5 days. The freezer is not friendly.
*Preparation time does not contain brewed coffee.
*Nutrition information is an approximate estimates calculated without the amount of anti -almond milk, semi -light canned coconut milk, and Maple syrup.
clothing material: 1 (Half Cup Serving) Calories: 169 carbohydrate : 21.1 G protein: 4 G province: 8.8 G Saturated fat: 2.8 G Multi -unsaturated fat: 4.8 G Single unsaturated fat: 0.8 G Trans fat: 0 G Cholesterol: 0 Mg sodium: 46 Mg potassium: 197 Mg fiber: 8.1 G sugar: 10 G Vitamin A: 1.5 IU Vitamin C: 0.3 Mg calcium: 200 Mg steel: 3.8 Mg