The BEST ultra creamy chia seed pudding made in the blender with 3 latte inspired flavors to choose from – breakfast, dessert, or perfect prep ahead snack!

3 Latte-Inspired Chia Puddings (in the blender!)

THIS POST IS SPONSORED BY VITAMIX

Last year about this time I published a post titled: Favorite Chia Pudding. It is still my favorite. And it has become a favorite for many of you too, so much so that it was actually the most popular recipe on the blog for 2018.

Because of all the love for that recipe, and because I ~~could~~ do eat chia pudding every day, and because there are approximately 12 billion flavor directions you can go with chia pudding – it’s time for part 2.

With chia pudding it’s more about the ratio/method than the ingredients/flavors. Which is what set that recipe apart from the rest, and had so many of you saying things like: “Solid recipe! Doing this in the Vitamix is the trick” and “The consistency was perfect!”

So what makes this recipe – if I’m being humble – the best of all the chia puddings? There are a 3 key things:

The extra creamy combination of full-fat coconut milk and almond milk (or in this case, coffee).
The slightly higher ratio of chia seeds to liquid, I use 1:4.
The blender pulsing method for mixing everything together so there are zero clumps. And it’s less effort too!

Oh and honorable mention to SALT. If you haven’t been pinch-of-salting your chia pudding, you’ve been doing it wrong.

All of the above combined will create the perfect pudding of your chia seed dreams. But it’s that last one, the blender one, that I really need you to try. It’s a game/life changer.

Now of course when I say blender I mean my beloved Vitamix A3500 ♡ And you know that pulse lever/button on the Vitamix opposite the on/off lever that you don’t get to use nearly often enough? THIS IS YOUR CHANCE.

Here’s what you’re gonna do:

Add all the ingredients to the blender, liquids first.
Pulse 3-4 times on low speed.
Let it sit for a couple of minutes (the seeds will sink to the bottom), then pulse again.
Let it sit again. Pulse again. Sit. Pulse. You get the idea. Until the seeds remain evenly distributed (usually 3-4 rounds of pulsing).
Pour into a jar and refrigerate (ideally overnight). It will be MUCH thicker after chilling thanks to the full fat coconut milk.

The gentleness of the pulse function on the Vitamix and the lowest speed setting won’t grind up the chia seeds, it will just mix and eliminate any lumps. Trust me, this works much better than stirring or shaking in a jar. I usually prep a batch while I’m already in the kitchen cooking, so pulsing every few minutes is nbd.

So now to the fun part – these flavors!

Because I am currently obsessed with all the warm beverages (who isn’t, it’s January?) and I spend way too much time (read: money) at coffee shops working, they are all inspired by favorite latte flavors.

Vanilla latte. My go-to order if I’m getting coffee – with almond milk, hot or iced depending on the weather, please and thank you.

Spiced chai. A coffee-free option for you, but so flavorful with a combination of cinnamon, cardamom, ginger, cloves, and vanilla.

Mint mocha. You knew I had to include chocolate somehow. With mint and coffee in creamy chia form, it’s the definition of dessert for breakfast.

Or if you are looking for less caffeinated chia options, try: chocolate, vanilla, matcha (okay still a lil caffeinated), or banana instead!

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