Pumpkin Spice Latte Chia Pudding

I have a bad habit of having coffee as breakfast; probably from the years of working and being in school. Even though I make my coffee "bullet proof" style with gelatin, grass-fed butter, and coconut oil, it still isn't a sound breakfast. Since PSL season is in high swing I decided to make a healthy breakfast with a caffeine kick. The best part about this recipe is you can make it at the beginning of the week and have a quick breakfast all week long. Enjoy!

Pumpkin Spice Latte Chia Pudding

Gluten Free, Vegan
Makes about 2.5 cups

1 cup canned full-fat coconut milk
1 cup strong brewed coffee
2/3 cup pumpkin puree
2 tbl maple syrup
1 tsp vanilla extract
pinch of salt
6 tbl chia seeds

Spice Mix
1/2 tsp cinnamon
1/4 tsp ginger powder
1/8 tsp nutmeg
1/8 tsp cardamom
-or- 1 tsp pumpkin pie spice

1. Whisk together all of the ingredients except the chia seeds.
2. Once the ingredients are mixed well, whisk in the chia seeds.
3. Refrigerate for 2-4 hours until thickened. Stir occasionally while it is thickening to prevent lumps.
4. Alternatively, to make a smoother pudding, blend all of the ingredients and chia seeds in a high speed blender and then refrigerate.
5. Store in the fridge for 5 days.

Notes and Substitutions

• You can use decaf coffee or a coffee substitute such as Teccino or a Dandelion and Chicory Root Mix to fit your needs.
• This pudding will be the texture of tapioca if you don't blend it. If you aren't sure how you will like it; try making it unblended and you can always blend it once it is thickened.
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What is your favorite breakfast?