This pumpkin spice latte chia pudding is perfect for all coffee and pumpkin lovers out there!
The most popular recipe so far, on here, is my coffee chia pudding recipe. I never thought this recipe would become so popular. But I’m not surprised though, as it is a pretty bangin recipe and I make it all the time.
Speaking about coffee, it was only a few weeks ago I had my first pumpkin spice latte(!!!) I now understand what the fuss is all about. I was hooked from the first sip! And after my first sip I had an epiphany.
I had to make a pumpkin spice latte chia pudding. ASAP.
So when I got home, I got straight to it.
So in this pumpkin spice latte chia pudding recipe, I used coconut milk, as I wanted a richer pudding. I would say that this is more of a dessert, instead of a breakfast kinda type of chia pudding as the consistency is thicker than a usual chia pudding made with almond milk or cows milk. Also, the coconut milk kinda hides the frogspawn like consistency of the chia seeds. Personally I have nothing against it, but the Chef has never been a big fan of chia seeds due to the consistency. But he didn’t mind the seeds in this pudding! So if you know someone that has issues with chia, see if you can convert them by making a chia pudding with coconut milk.
I used boxed coconut milk for this chia pudding, the thick one with a quite high fat content, like the kind you use when making a curry. So as you can imagine, this pudding is quite rich! I also like to add a small dollop of coconut cream as well, to make it even more indulgent. But this is optional. If you would add coconut cream, just be careful to not add to much, as it might get pretty rich and the coconut flavour might be overwhelming. I didn’t think so though, but then again, I really do love anything coconut.
If you make this pumpkin spice latte chia pudding, let me know what you thought of it and don’t forget to hashtag #nutritionistmeetschef if you post it on instagram!
- 240 ml (1 cup) coconut milk
- 60 ml (1/4 cup) pumpkin puree
- 2 tbsp maple syrup or acacia honey
- 3-4 tbsp strong cold coffee
- 1 tsp pumpkin spice*
- ¼ tsp vanilla bean powder (or vanilla extract)
- 30 g (1/4 cup minus a tablespoon) chia seeds
- Place all ingredients except for the chia seeds in a blender.
- Blend until smooth and well incorporated.
- Taste to see if you need more sweetener or spices.
- One you're happy with the flavours, pour the mixture into a bowl.
- Add chia seeds and blend with a wooden spoon.
- Pour equal amounts into three pots.
- Leave to set for 3 hours.
- Enjoy as it is, or add a small dollop of coconut cream and a sprinkle of cinnamon.