Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. Additionally, I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!
Would you believe me if I said I'd never had a pumpkin spice latte? I know, I know - calm down, let me explain. Before the "omg-I-can't-eat-gluten-anymore?!?!" incident of 2012, I didn't care for much other than black coffee. More recently, I've been trying some almond milk lattes from the store that I like for fun but I still prefer a hot cup of black coffee out of my Keurig in the morning (or evening if I feel like living on the edge). Anyways, after the "omg-I-can't-eat-gluten-anymore?!?!" incident of 2012, I couldn't exactly stop in any coffee shop and try one. But don't worry. This recipe tastes EXACTLY like the pumpkin spice lattes from my dreams. In chia pudding form. Does it taste like Starbucks? Couldn't tell ya, but I do know it's delicious and addicting.
Ever since I tried PaleOMG's Overnight Chocolate Coffee Chia Breakfast Pudding, I've been adding coffee to so many of my chia puddings. Basically all of them. So in a way, it inspired this recipe. If you've never tried one of Juli's recipes, you're missing out.Go try it!
And if two chia pudding recipes isn't enough (or maybe coffee isn't your thing), I have a recipe for Pineapple Mint Chia Pudding. From back in the day when my blog was just a baby... last year ;)
Yesterday was mine and Lenny's four year wedding anniversary. Do you wanna know what that wonderful hubster did for me? He bought me a camera! Not the "let's-get-this-one-because-my-photography-isn't-good-enough-to-justify-getting-something-fancy" camera but the actual fancy camera. I'm not one to think that a nicer camera will make someone a better photographer but I do know this - taking photos is so much easier now! I have so much more control over my photos. It makes me want to sit around all day and press all the buttons on the camera like a child until the battery dies. Seriously so fun. Point being, I used it to take the picture for this blog post. I still have a lot to learn and practice but I'm having a lot of fun.
Speaking of exciting things that happen in October, American Horror Story is on again. We watched the first episode last night and I won't give details but there were quite a few creepy parts that were lacking last season. I think I will like it as long as it doesn't get all vampirey. Can't stand vampire stuff. I'm completely slacking on the scary movies so far this season. I re-watched As Above So Below, Sinister, and It but haven't seen anything new. I think I missed the second Sinister and Insidious movies which I was really looking forward to. I want to see The Visit simply for the fact that the grandma asks her granddaughter to get into the oven so politely. Good stuff. I also watched a preview for Crimson Peak which looks very scary! That's the kind of scary movie you see at 10am before the giggly teeny-boppers come out and ruin it. What other scary movies do I need to add to my list? Am I missing anything?
Prep Time:
Yield:
Print
PinIngredients
- ¾ C strong coffee
- ¾ C full fat coconut milk
- ½ C pumpkin puree
- 3 tablespoon maple syrup, more or less to taste***
- 1 teaspoon vanilla extract
- ¾ teaspoon pumpkin pie spice
- ½ C chia seeds
- 1 tablespoon pumpkin seeds (for garnish), optional
Instructions
- Blend together coffee, coconut milk, pumpkin, maple, vanilla, and pumpkin pie spice.
- Stir in chia seeds.
- Transfer mixture to an airtight container and let set in the refrigerator overnight, or until chia seeds have gelled.
- Top with pumpkin seeds before serving, if desired.
Notes
***Can sub honey if the recipe doesn't need to be vegan.
If you have a blender bottle, you can simply add all the ingredients (including the chia seeds) and shake well to combine instead of using a regular blender.
Your photography is wonderful! You make me want to leave the house to purchase the ingredients to to make everything you post. I definitely will make this on a cold winter night when all I want to do is sit by the fire and relax with a good book.
★★★★★
Thanks so much!!!! Hope you enjoy the recipe. Let me know if you have any questions.
Holy yum! What a great and unique idea for using the best fall flavors!
Thanks Bethany! You have a lot of great looking fall recipes too. I love the idea of the cranberry pumpkin salsa on that salmon. I never would have thought of that!
This sounds delightful!! A new take on the pumpkin spice latte craze, loooove it!
Thanks, Darcie! Yeah, I know everyone's crazy about them right now. I saw an almond milk pumpkin spice latte at the store the other day. It was gluten free but I think I waited too long to try it because they're long gone now!
Hey there - making these for a party of one. How long will they last in the refrigerator? Thanks!
I would guess about 4 days for the best quality. They might get a little liquid on top from separation but it shouldn't hurt anything to just stir it back up a bit. Hope you enjoy them!