But lately, I’ve been thinking that chia isn’t just for breakfast! The texture of chia pudding is really perfect for dessert too, it’s so spoonable and creamy. And when you add sweet flavorings, it’s easy to elevate chia pudding into a decadent treat. I was inspired by my own recipe for Chai Latte Chia Pudding and thought, why not transform another delicious coffee house drink into an edible vegan treat? Enter: caramel macchiato chia pudding.
Yes, this chia pudding is sweet, rich and creamy. But I won’t judge if you still consider it breakfast! After all, I’ve been known to dig into a tall stack of Fluffy Vegan Oreo Pancakes on more than one weekend morning.
How to Make Caramel Macchiato Chia Pudding
Making chia pudding is fun and easy because the magical little chia seeds do all of the work for you. As they sit, they absorb liquid and firm up into a creamy and fluffy texture.
And the best part about this recipe is that it doesn’t need to rest overnight to be ready to serve. After you mix everything together, it’s ready to serve after just 15 minutes.
A few helpful notes on the ingredients for your caramel macchiato chia puddings:
Agave syrup. I like this liquid sweetener because it’s not refined and it’s liquid, so it dissolves easily. It’s also fully vegan. You can swap it out for maple syrup, vegan honey or regular honey if you’re not vegan.
Coconut milk or cream. The richness of full-fat coconut milk is what really puts this chia pudding into dessert territory. If you’d rather keep the pudding lighter, you can use light coconut milk or another plant-based milk option.
Espresso powder. Feel free to use an equal amount of instant coffee to get the jolt of bitterness and coffee flavor in the pudding. You can also use decaf espresso so your dessert doesn’t keep you up all night.
Caramel Sauce for Chia Pudding
The cherry on top of this stunning vegan dessert is the simple homemade caramel sauce. Note that this sauce is not vegan, but you can find delicious vegan caramel sauces made with dates at many grocery stores.
This is an easy recipe with ingredients you probably already have at home:
Brown sugar. Choose organic to make sure it’s vegan.
Heavy whipping cream
Plus, this caramel sauce recipe makes a tasty addition to much more than chia pudding. You can store it in the fridge and drizzle caramel on:
If you choose to make this Caramel Macchiato Chia Pudding or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
1tspespresso powder(You can also use Instant coffee)
HOMEMADE CARAMEL SAUCE:
1cuporganic brown sugar
6Tbspsunsalted butter, cut into cubes
1/2cuporganic heavy whipping cream
pinch ofsea salt
Add all ingredients to a medium-size bowl, stirring together until well combined.
Let mixture sit at room temperature for 10-15 minutes or until it begins to thicken and becomes creamy. Stir slightly.
In the meantime, make the caramel sauce.
HOMEMADE CARAMEL SAUCE:
Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
Now, slowly whisk in the heavy cream and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.
To serve, add chia pudding to a cup or jar and top with caramel sauce followed by coconut flakes. Drizzle additional caramel sauce, if preferred.
Tips & Tricks
STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
SWEETENER: Instead of Agave, you can simply use maple syrup.
OVERNIGHT OPTION: Follow steps and then tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours).
STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.