Nov 26, 2023
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
2 cups unsweetened almond milk or a plant-based milk of your choice
4 teaspoons matcha green tea powder
2-inch piece of vanilla bean
1 tablespoon maple syrup or honey, optional
½ cup chia seeds
Garnish, optional (grated coconut, mint sprigs, or cocoa nibs)
Pour the milk into a large non-reactive bowl and sift the Matcha powder into the milk. Using a matcha whisk, stir until smooth.
Scrape the seeds out of the vanilla bean, and add to the mixture. Add the sweetener, if using, and stir to incorporate.
Pour the chia seeds into the liquid and mix well, making sure there are no clumps. Cover, and allow the mixture to soak in the refrigerator for 1 hour.
Remove the pudding from the refrigerator and mix again to break up any seed clumps. Cover and store in the refrigerator overnight or for at least 1 hour longer.
When ready to serve, spoon the pudding into bowls, jam jars or glasses. Top with garnish of your choice.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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