Matcha Chia Pudding
With spring in full swing, it’s a wonderful time to try something simple, nourishing, and easy to keep up with. This matcha chia pudding brings together the antioxidant qualities of matcha powder with the wholesome goodness of chia seeds in a recipe that comes together quickly and fits easily into a daily routine. It’s a great way to add a nutrient-rich green tea into your day, with a texture that feels satisfying and a flavor that can be adjusted to your liking. Let’s get started!
- Author
- Nataliia Petrova
- Servings
- 1
- Category
Beverage
- Cuisine
- American
Ingredients
- 1 teaspoon Café Grade Matcha powder
- 1 tablespoon hot water (not boiling, ~80°C/175°F)
- 2 tablespoons chia seeds
- 1/2 cup full-fat coconut milk (or milk of choice)
- 1 tablespoon maple syrup (or sweetener of choice)
- 1 teaspoon pure vanilla extract
- Optional: A pinch of sea salt
Directions
- In a small bowl, sift the matcha powder using a matcha tea sifter to ensure there are no clumps.
- Whisk the matcha with the hot water using a bamboo matcha whisk in a zig-zag motion until completely smooth. This step makes all the difference, no lumps, just a clean, even texture.
- Add the coconut milk, maple syrup, vanilla, and salt. Stir until fully combined.
- Stir in the chia seeds thoroughly, making sure they’re evenly distributed.
- After about 5-10 minutes, give it another good stir. This keeps the seeds from clumping or settling at the bottom.
- Cover and refrigerate for at least 3-4 hours, or overnight for the best consistency.
- Thick, spoonable consistency
- No dry seed clumps
- Even green color throughout
- Fresh berries or sliced banana
- Coconut flakes
- Granola for crunch
- A drizzle of honey or nut butter
