I used to work in a bakery and nanny for twin toddlers, and I thought that I had to rely on caffeine rather than energy-dense foods to keep going (except #5). Also, there was an espresso machine at the bakery and the iced lattes were free, which might have more to do with it than my former justification. While I’m not a coffee drinker, I do enjoy adding espresso to baked goods or with chocolate, and while I no longer power down mega-lattes from Dunkin Donuts in order to get through my day, the occasional treat is nice.
I’ve been indulging in this simple treat/pick-me-up during my spring break. The first day I added WAY too much espresso powder, because I haven’t had any espresso in about 3 years. So experiment and see what fits best for you. Also, I like a lot of chia seeds, but you can reduce the amount if they aren’t your jam.
3 oz light coconut milk
4 oz water
1/4 – 1/2 teaspoon espresso powder
2 Tablespoons of chia seeds
2 Tablespoons of goji berries, optional (but fun!)
Add all ingredients to a glass jar with a lid, shake, and let sit for at least 3 hours or overnight.
*My friend Olivia from the blog OmNomLove turned me on to the great idea of adding gelatin to smoothies in her recipe for Brownie Chia Seed Pudding. I’ve been adding about a tablespoon of Great Lakes Gelatin. I hear the hydrolyzed version is the best for smoothies & cold or room temperature drinks, but I’ve been using up what I have, though it gets a bit clumpy.
- 4 oz light coconut milk
- 3 oz water
- ¼ - ½ t espresso powder
- 2 T chia seeds
- 2 T goji berries, optional
- Add all ingredients to a glass jar with a lid.
- Close tightly and shake to mix ingredients.
- Let sit for at least 3 hours for chia seeds to plump and regain texture.
Shared at Gluten Free Wednesdays, Real Food Wednesdays, Gluten Free Fridays. Whole Foods Fridays, Fight Back Fridays, Pennywise Platter Thursday