One of my self-care rituals is to take a Matcha Break in the afternoon—making my own hot cup of tea has become a soothing addition to my day when working from home. When I am on the go, treating myself to a Matcha Latte with a plant-based milk, hot or iced, is equally satisfying. The health benefits alone make this habit worthwhile, and when my daughters were visiting and craving something more filling and snack-like, I created this Matcha Chia Pudding.
Matcha is sweeter and creamier than green tea, with a “grassiness” to the smell and taste, arguably an acquired taste, but a flavor my family and I love. Chia seeds are nutritionally dense and will thicken any liquid you add them to, yielding a tapioca-like texture with a mildly sweet flavor. So, a sweetener is not necessary, but can certainly be added to this recipe, and the toppings are endless.
You can use either black or white chia seeds, or a mix. The pudding will continue to thicken as it sits, and you can easily thin it out to taste with a little water or milk before serving. Store the chia pudding in a mason jar or Tupperware for up to 1 week in the refrigerator.
Yield: Serves 4
