Cold brew coffee is upward of 70% less acidic than traditionally brewed coffee with the same rich and smooth taste. As someone who is supposed to avoid coffee because of its inherent acidity when brewed hot, cold brew was a brilliant discovery. I try to limit myself to one cup per day but sometimes an extra caffeine boost is appreciated.

Chia seed pudding has become a breakfast staple for many health-conscious eaters, adding a little cold brew seemed like a logical way to sneak the boost. Both coffee and chia seeds have a slew of benefits for your health, so indulge.

Cold Brew Chia Seed Pudding

  • Prep Time:2 minutes
  • Cook Time:1 hour
  • Total Time:1 hour and 2 minutes
  • Servings:1
  • Easy


  • 3 tablespoon chia seeds
  • 3/4 cup nut milk of choice
  • 1/4 cup cold brew coffee
  • 1 tablespoon coconut sugar
  • 1 pinch cinnamon (optional)
Photo by Kristine Mahan
  • Step 1

    Measure out chia seeds into a bowl.

    Photo by Kristine Mahan
  • Step 2

    Add nut milk of choice, cold brew, coconut sugar, and a pinch of cinnamon if desired.

    Photo by Kristine Mahan
  • Step 3

    Stir until well combined, place in the fridge anywhere from 1 hour to overnight so the chia seeds can become gelatinous.

    Photo by Kristine Mahan
  • Step 4

    Serve up with fruit or a dollop of vegan whipped cream.