The chia seeds absorb all the beneficial elements of the coffee beans, while the juicy pulp of the pitahaya complements and balances out the bright flavour. Whipped cream gives a delicate and sweet touch to the finished drink. Coffee is a great substitute for dessert or as a filling part of a hearty breakfast.
whipped cream
pitahaya
chia seeds
espresso / coffee
Brew the espresso or coffee in any preferred way.
Allow the drink to cool.
Pour the chia seeds over the chilled coffee and leave it in the refrigerator for an hour.
Pour the steeped seeds and the liquid into a glass.
Peel the pitahaya and cut it into pieces.
Add the pieces of fruit to the glass with the chia and stir with a bar spoon.
Top the prepared coffee with whipped cream.
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Hi my lovelies! My name is Emma and I am a dessert designer, photographer & blogger. Welcome to my indulgent dessert & baking blog where you will find delicious cheat day recipes, show stoppers, dessert mash-ups & creative cakes & bakes.
