Recipe - Creamy Espresso Yogourt
By Sophie Idris
Creamy Greek yogurt infused with espresso and finished with a dusting of cacao—it feels indulgent, but it's balanced and nourishing. Perfect for mornings when you want something a little special without the extra effort, it offers just the right boost of energy, and a balance of protein, fibre, and healthy fats. It’s a dietitian favorite because it delivers on both taste and nutrition. Top it with homemade granola for the perfect breakfast.
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1
Ingredients
- 175 ml (¾ cup) plain Greek yogurt, 0% or 2% M.F.
- 1 single shot of espresso
- 15 ml (1 tbsp) chia seeds
- 15 ml (1 tbsp) honey or sweetener of choice
- 5 ml (1 tsp) vanilla extract
- Cacao powder, to taste
Preparation
- Brew your espresso and let it cool slightly so it’s warm, not piping hot.
- In a small bowl or jar, whisk together the Greek yogurt, honey, vanilla, and chia seeds until smooth.
- Slowly pour in the espresso while stirring gently. Mix until the espresso is fully incorporated and the texture becomes creamy.
- Taste and adjust sweetness if needed.
- Top with a dusting of cacao and enjoy immediately.
Nutrition Facts (per serving)
Calories: 190 kcal
Fat: 3 g
Carbohydrates: 17 g
Fibre: 3 g
Protein: 20 g
Sodium: 80 mg
Iron: 1.1 mg
Storage
Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
