Creamy Mocha Chia Pudding

Ingredients

• ¾ cup Brewed Coffee
• 1 cup Dairy-free Milk
• 3 tbsp Maple Syrup
• 2 tbsp Cocoa Powder
• ¾ tsp Vanilla Extract
• ½ cup Chia Seeds

1. 1In a large mixing bowl, combine the dairy-free milk, brewed coffee, maple syrup, cocoa powder, and vanilla extract. Whisk vigorously until the cocoa powder is fully dissolved with no clumps. Transfer to a blender and blend briefly if any clumps remain.
2. 2Season with salt to taste, then add the chia seeds and stir until evenly distributed.
3. 3Cover the bowl and refrigerate for at least 45 minutes or overnight. After about 15 minutes, stir once to break up any clumps of chia seeds.
4. 4Once the pudding is thick and creamy, divide evenly among 4 serving containers. If it seems too thin, stir in a little more chia seeds and refrigerate for another 30 minutes.
5. 5Serve as is or with a dusting of cocoa powder or ground cinnamon on top. Store leftovers covered in the refrigerator for up to 5 days.