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Cacao Horchata Chia Pudding Parfait

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A creamy layered chia pudding parfait combining cinnamon-vanilla horchata-inspired flavors with rich cacao. This easy make-ahead breakfast or dessert develops a thick, spoonable texture after chilling.

Ingredients

  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk or rice milk
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, optional
  • Pinch of salt
  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk or rice milk
  • 2 tablespoons unsweetened cacao powder
  • 2 to 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • Coconut yogurt or vanilla yogurt, optional
  • Cacao nibs, optional
  • Sliced almonds, optional
  • Ground cinnamon, optional
  • Shaved dark chocolate, optional

Instructions

  1. Prepare the horchata chia pudding by whisking the almond or rice milk, 2 tablespoons maple syrup, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, optional almond extract, and salt in a bowl or jar.
  2. Stir in 1/4 cup chia seeds. Let the mixture rest for 5 to 10 minutes, then stir thoroughly again to break up any clumps.
  3. Prepare the cacao chia pudding in a separate bowl by whisking the almond or rice milk, cacao powder, 2 to 3 tablespoons maple syrup, 1/2 teaspoon vanilla extract, 1/4 teaspoon cinnamon, and salt until smooth.
  4. Stir in the remaining 1/4 cup chia seeds. Let the mixture rest for 5 to 10 minutes, then stir thoroughly again.
  5. Cover both chia pudding mixtures and refrigerate for at least 4 hours or overnight, until thick and spoonable.
  6. Stir each pudding before serving. If either is too thick, add a small splash of almond or rice milk until the desired consistency is reached.
  7. To assemble, spoon a layer of cacao chia pudding into each serving glass, followed by a layer of horchata chia pudding and optional coconut or vanilla yogurt.
  8. Continue layering until the glasses are full.
  9. Top with cacao nibs, sliced almonds, ground cinnamon, or shaved dark chocolate and serve chilled.

Notes

  • For a creamier pudding, replace part of the almond or rice milk with canned coconut milk.
  • Use rice milk in both layers for a more pronounced rice-inspired horchata flavor.
  • For a mocha variation, add a small amount of instant espresso powder to the cacao pudding.
  • Add sliced banana or strawberries between the layers for extra fruit and natural sweetness.
  • For extra texture, add granola, toasted almonds, cacao nibs, or toasted coconut immediately before serving.
  • Use plant-based milk and coconut or almond yogurt to keep the entire parfait dairy-free.
  • Unsweetened cocoa powder can be substituted for cacao powder in the same amount.
  • Store the chia pudding covered in the refrigerator for 4 to 5 days. Keep crunchy toppings separate until serving.
  • If the pudding becomes too thick during storage, stir in a splash of almond or rice milk before serving.

Nutrition

Find it online: https://thefamilycooking.com/cacao-horchata-chia-pudding-parfait/