Some mornings call for cereal. Other mornings call for a coffee chia pudding with a chocolate shell you get to crack with a spoon. This one starts with a real double shot of espresso, builds in fresh cherries and yogurt, and finishes with a thin layer of chocolate that hardens right on top. We make it the night before and thank ourselves in the morning.
Why We Love This Recipe
This is our favorite kind of recipe: mostly hands off, but it still feels like a treat. The chia seeds do the real work overnight, soaking up the espresso and milk until they turn into a thick, spoonable pudding, while the cherries add a bright, tart contrast to all that chocolate and coffee. And that chocolate shell on top? It is the small detail that makes this taste like dessert for breakfast.
What You'll Need
- 1 double shot espresso (about 2 oz), medium roast with chocolate notes
- 3 tbsp chia seeds
- 6 oz milk (dairy or oat)
- ¼ to ⅓ cup yogurt
- Fresh cherries, pitted and halved
- ½ cup dark chocolate
- 1 tbsp coconut oil
How to Make It
- Brew and combine. Pull your double shot of espresso straight into a jar, then add the milk and chia seeds. Lid on, and shake it hard so the chia does not clump on the bottom.
- Give it a second shake. Wait 5 minutes, then shake again to break up any clumps before they set. Refrigerate for 2 to 4 hours, or overnight if you are prepping ahead.
- Layer it up. Stir or layer in the yogurt, then fold in your fresh cherries.
- Make the shell. Melt the dark chocolate and coconut oil together, let it cool slightly, then pour a thin layer over the cold pudding. Back in the fridge for 10 to 15 minutes, until the shell is rock hard.
- Crack and dig in. Tap it with the back of a spoon and watch the shell shatter over the pudding underneath.
Pro Tips
- Pull a real double shot. A medium roast with chocolate notes plays especially well with the dark chocolate shell, so it is worth using whole bean and grinding fresh right before you pull the shot. We like the Terra Kaffe Demi Superautomatic Espresso Machine for consistent, café quality espresso at home.
- Do not skip the milk. Espresso alone will not set the chia seeds, the extra liquid volume from the milk is what gets you that thick, spoonable texture.
- Keep the pudding cold before you shell it. Pouring the chocolate over a cold pudding is what makes the shell set up fast and snap cleanly instead of pooling.
- Swap your milk to swap the vibe. Oat milk keeps it dairy free and a little nutty, while whole milk makes the pudding richer and creamier.
What Does It Taste Like?
The first thing you notice is the crack, a thin, glossy shell of dark chocolate that shatters the second your spoon hits it. Underneath, the pudding is cool and thick, with a coffee flavor that is present but not sharp, mellowed out by the milk and yogurt. The cherries hit next, juicy and a little tart against all that chocolate and roast. It finishes creamy and a touch tangy from the yogurt, like a coffee shop dessert that also happens to be breakfast.
Watch Us Make It
Your Turn
This one is easy to make your own: swap in whatever fruit is in season, or use white chocolate for the shell if dark is not your thing. What is going in your next batch of coffee chia pudding?