The Generation Gap And Mocha Chia Pudding

Mocha Chia Pudding / My Friend's Bakery

Son: “I might walk home from school today.”

Me: “Why? I have to pick up your brother at 3:15 anyway.”

Son: “Because I have a spare during the last class and I don’t want to just hang around at the school for 2 hours.”

Mocha Chia Pudding / My Friend's Bakery

Me: “OK. But are you going to or not? You said might.”

Son: “Well if my girlfriend is staying, then I’ll stay, but otherwise I’ll walk home.”

Me: “All right, but make sure you let me know either way so I’m not sitting there waiting for you.”

Son: “How am I supposed to let you know?”

(By the way, my kids don’t have cell phones. Call me crazy, but I feel that until you have a job and can pay for your own cell phone, you go without.)

Mocha Chia Pudding / My Friend's Bakery

Me: “Use the phone in the school office. If I don’t answer, leave me a message.”

Son: “But how am I supposed to leave you a message if I don’t have a cell phone?”

Me: “What? Just leave a message. On my phone.”

Son: “But how?? I don’t have a cell phone.”

Me: “What are you talking about? Use…the…phone…in…the…office… and leave me a message! It’s not brain surgery!”

Mocha Chia Pudding / My Friend's Bakery

Son: “But I can’t text from the phone in the office!”

Me: “Am I on Candid Camera?”

Son: “OHHHHH! You mean leave a voice mail?”

Me: “Holy shit.”

Mocha Chia Pudding / My Friend's Bakery

Mocha Chia Pudding (*Gluten-Free)

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 2 cups / 4 servings

Chia seeds are nature's superfood that promotes digestive health and nourishes the body with omega-3's, calcium, fibre, and probiotics.

Ingredients

Directions

In a saucepan heat the water until it is simmering. Whisk in the espresso powder, sugar, and cocoa powder. Remove from the heat and stir until the sugar is dissolved. Add the milk and chia seeds. Pour the mixture into a lidded container and refrigerate overnight.

To serve, stir the pudding well to remove any clumps and then divide equal portions of the pudding into serving dishes. Top with whipped cream, chocolate shavings, and a chocolate garnish.

Note

You can substitute pure maple syrup, honey, or agave syrup for the granulated sugar, but start with 1/4 cup and adjust to taste.

You can also substitute the water and espresso powder with 3/4 cup strong brewed, black coffee.

Notes

Original Recipe by My Friend's Bakery 2016

http://myfriendsbakery.ca/blog/mocha-chia-pudding/

 

Want some more chocolate? Check out these recipes!

Chocolate Goat Cheese And Cherry Galettes With Almonds / My Friend's BakeryChocolate Covered Strawberries / My Friend's BakeryHot Fudge Chocoalte Sauce / My Friend's Bakery

5 comments

  1. Deb Weyrich-Cody says:

    OMG Teenagers, eh? Too hilarious!! Just your basic generational language barrier, hey?
    Re your (as always; ) fantastically-photographed, Chocoholic’s Valentine’s fantasy…
    May I say, “Oh WOW!!” and; “Hmm, now I’m wondering if I can sub in Chia for gelatine or cornstarch?”
    Haven’t we come SUCH a long way from ChiaPets?; ) Just sorry it took so long…

    • My Friend's Bakery says:

      Hi Deb. It was so funny. The girls at work thought I made it up! I don’t know about subbing Chia for gelatin or corn starch. I think you can, but I’m new to the Chia thing too. My understanding is that it can be used as a thickener, but I don’t know how long it takes to “set up”. This was left overnight, but I think the average is 4 – 6 hours, so I think it would depend on what you want to put it into. I know I’ve seen recipes for Chia jam which I am definitely going to try this summer.

Say your piece. State your mind. Have your say.