Prepare brewed coffee and cool until it is room temperature or refrigerate overnight. (Use leftover brewed coffee if you can to prevent waste and upcycle your ingredients.)

Chia Pudding Base: In a bowl, mix cooled brewed coffee, milk, chia seeds, cocoa powder, and ¾ c vanilla greek yogurt. Mix well until combined. Cover and refrigerate for at least 4 hours until it thickens and the chia seeds bloom.

Prepare the fruit: Wash and pat dry berries. Cap and slice strawberries and mix all berries together.

In a 9oz cup, layer 1/4 mocha chia pudding base, 2 tbsp berries, 2 tbsp yogurt, and repeat layers. Garnish with a sprig of mint on the last layer.