Why not combine 2 all-rounder to coffee chia pudding?!
Chia seeds contain 10 times more omega-3 than salmon, 9 times more antioxidants than oranges, 4 times more iron than spinach, 5 times more calcium than whole milk, 15 times more magnesium than broccoli, and 4 times more fiber than linseed.
And coffee? This increases attention and concentration, facilitates the learning process, eliminates fatigue symptoms and stimulates digestion. More details can be found in my article on caffeine.
How you have successfully combined the two, read here:
Cappuccino Chia Pudding
- 16 tbsp chia seeds
- 100 ml of (alternative) milk
- 100 ml cold brew coffee
- 2 tbsp cane sugar
Prepare cold brew or colddrip coffee according to this description and stir with 8 tbsp chia seeds until it thickens to a pudding. Dissolve cane sugar in milk and also mix with 8 tbsp chia seeds to a pudding. Duration ca.15 min.
Then layer the milk and coffee pudding alternately in a glass. Eat either directly or put in the fridge overnight.
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Chia Pudding Deluxe
- 8 tbsp chia seeds
- 50 ml almond-coconut milk
- 100 ml cold brew coffee
Prepare cold brew or colddrip coffee according to this description and stir with 8 tbsp chia seeds until it thickens to a pudding. Then fill in a decorative glass. Froth the almond coconut milk and decorate the pudding. Add a few fresh fruits and serve.
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Mocha Chia Pudding
- 2 tbsp of cane sugar
- 1 tsp cocoa
- 1/2 tsp vanilla
- 8 tbsp chia seeds
- 100 ml of milk
- 100 ml of cream
- 200 ml cold coffee
Make coffee in the Frenchpress or Bialetti. Mix with cocoa, milk and sugar until the sugar is dissolved. Add the chia seeds and stir. Fill in 2-4 glasses and place for 4 hours or overnight in the refrigerator. Whip cream with vanilla and place on the chiapudding. Serve with chocolate and coffee powder.
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