Sometimes it’s just a latte type of morning. Hot, dark espresso mixed with frothy, slightly sweet (non-dairy) milk creates a combination that really gets my mind-set for the day. Luckily, I received an at-home espresso machine from the bearded one for Christmas a couple of years ago, so I’m able to obtain one without overpaying. I find the whole process of making one very methodical but at the same time, beautiful and therapeutic.
Because of that, I made a little instagram video of my making some for my friend and I yesterday morning. What’s exciting about that is that he’s working on my new logo and site! I can’t wait until we work out some kinks and finally get it live, which may happen within the next couple of months.
I’ve been really into breakfast foods lately, and it has been a long time since I’ve made and chia pudding, and an even longer time since I’ve combined my love of coffee and food into one. Now is the time! I’ve taken what really makes a latte special and added some nutritional value to it, and possibly made it prettier; although I’m a total sucker for latte art and I just can’t do it.
When Carie, one of my IG followers, suggested that I do a post on making lattes it really affirmed my want for this recipe. I guess you can thank her for this, then? 😉 As far as the espresso machine goes, I absolutely love it and have definitely gotten my money’s worth from it. That’s also after researching different ones for WEEKS. Phew.
Come alive with this caffeinated chia pudding! I imagine that it would be great for a Monday morning.
One Year Ago: Kale Pepita Pesto over Zucchini Ribbons
Two Years Ago: Cool Cucumber Carrot Juice
- 2 Shots of Espresso (Hot) or ⅔ C. Coffee/Espresso
- 1 tsp. Agave Nectar
- 2½ T. Chia Seeds
- ⅓ C. Vanilla Non-Dairy Milk
- 1½ T. Chia Seeds
- Pinch of Salt
- Optional: Pinch of Cinnamon
- Whipped Cream
- Chocolate Syrup
- Agave Nectar
- Using a small glass/bowl stir together the hot espresso and agave nectar until the nectar dissolves. If you want the coffee flavor to be less bitter, use cold-pressed coffee, just know that it will take longer for the chia seeds to soak up the liquid.
- Next, stir 2½ T. chia seeds into the espresso and put in the fridge to cool.
- For the vanilla mixture, I steamed the milk until hot and a tad frothy. If you don't have a steamer, heat the milk until hot or just stir the seeds into cold milk. As mentioned before, it will take longer for the seeds to soak up the liquid.
- Stir the seeds and salt into the warm milk and set in the refrigerator until chilled.
- Once both mixtures are cool, use a tall, skinny glass and layer the two mixtures until you run out.
- Top with any of the optional toppings, or ALL of them if you want a loaded latte parfait! Serve cold.