Comments on: Creamy Mocha Chia Pudding

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Tue, 22 Apr 2025 16:50:37 +0000

In reply to Derek. Thanks so much for the update, Derek! We're so glad it worked the second time around!

By: Derek

Derek — Tue, 22 Apr 2025 15:07:23 +0000

In reply to Derek.

Update: I tried it again with a new bag of chia seeds, and it worked great and tasted great. And given how well it set the second time, I’m thinking that I used the wrong measuring cup the first time so accidentally didn’t use enough chia.

Also, I skipped the “let the coffee cool” step by dissolving instant coffee in cold water

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Tue, 15 Apr 2025 19:59:15 +0000

In reply to Derek. Thank you for sharing your experience, Derek! We think the old chia seeds could be the cause, or you just need to give it longer than 15 minutes to thicken. We just retested the recipe and it thickened beautifully by the 45-minute mark! The prep time includes letting it thicken in the fridge :)

By: Derek

Derek — Tue, 15 Apr 2025 16:02:46 +0000

I also found that 1/2 cup of chia seeds wasn’t enough, even after stirring at 15 minutes, but the seeds were a few years old (the end of a bulk purchase), so maybe that explains it. Oh, and I used 2% cow’s milk, so that could be a factor too.

Otherwise, I liked the level of mochaness, and I’ll try it again, especially because the prep time is definitely less than 50 minutes (maybe that’s a typo?)