Is this good for make-ahead breakfast?

It is. I cook batches ahead of time for weekday use and serve from mason jars or a large container. I can serve breakfast for two days in a row. Add toppings to taste when serving cold.

How long should chia pudding chill?

Let it sit overnight in the refrigerator. Letting it sit overnight will improve the texture and thickness of the drink. Letting it sit overnight will allow the seeds to soak in the drink. The drink will not have the same pudding texture straight after mixing.

Can I use regular milk?

Yes. Replace almond milk with equal amounts of dairy milk, coconut milk, soy milk, or other types of milk.

Why is my chia pudding too thin?

First, try remixing the chia pudding after letting it sit for 5 to 10 minutes. Chia seeds can settle to the bottom of the chia pudding. A common chia seeds to liquid ratio is 1/4 cup chia seeds to 1 cup liquid. The liquid in this recipe is 1 1/4 cups because the chia pudding is creamier than usual. For an even thicker chia pudding, add 1 tablespoon of chia seeds. Let it sit until fully set before adding more chia seeds.

Can I add protein powder?

Yes. Add chocolate or vanilla protein powder to the dry ingredients. Stir and combine the dry ingredients with cocoa and ground chia seeds following your normal process. Use the same resting and chilling times.

Mocha Chia Pudding with Coffee and Cocoa

By Emma CollinsOct 14, 2026

Prep

5 min

Cook

240 min

Total

245 min

Servings

Level

Easy

Jump to recipe

I make this mocha chia pudding for meal prep so I can have breakfast in the fridge. Make the chia pudding ahead of time and chill single servings as needed. The rich mocha taste of coffee and chocolate is present in the pudding, and the chia seeds help the pudding set to a spoonable consistency.

Mocha Chia Pudding with Coffee and Cocoa

Texture is improved by whisking and delaying refrigeration. Whisk for about 1 minute to incorporate cocoa into the mixture. Let sit in the bowl for 5-10 minutes, then whisk again. Re-whisking helps prevent clumping and ingredients collecting in the bottom of the bowl, including chia seeds. Pudding that has been re-whisked before refrigeration also appears more evenly textured, I find less even texture at the bottom of the bowl.

Use cold, concentrated coffee; otherwise, you won't have time to chill and refrigerate the mixture. I use unsweetened cocoa powder because both coffee and cocoa add mocha flavor. Test the mixture before chilling and refrigerating. Add maple syrup to taste if you like sweeter drinks.

Stir the pudding after it sets before serving it cold. I like to serve it with fresh berries, chocolate chips, or yogurt. Consider preparing two jars so you can have two different toppings for breakfast each day (small suggestion, not a huge deal).

Why this recipe works

It feeds two. This recipe is a good option for meal preparation to have ready-to-eat breakfasts on hand.
After five minutes of prep, you can refrigerate the batch and cook other foods.
Prepare the base ahead of time. Change the toppings each time you serve the dish.
The pudding is served cold. There's no need to prepare anything on the stove in the morning.
Chocolate or vanilla protein powder changes the next batch.

Instructions

Whisk the almond milk, chilled coffee, maple syrup, and vanilla extract together in a medium bowl or large jar.

Add the chia seeds, cocoa powder, and salt.

Whisk vigorously for about a minute, until the cocoa powder is dissolved and there are no clumps.

Let the mixture rest for 5-10 minutes, then stir it well again.

Cover the bowl or jar and refrigerate for at least 4 hours, or preferably overnight, until the pudding is thick and creamy.

Stir the pudding once more and serve it chilled with your preferred toppings.

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