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Matcha Chia Pudding

A soothing and refreshing matcha chia pudding that serves as a delightful dessert or breakfast, rich in flavor and nutrients.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: Healthy, Japanese
Calories: 190
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups milk of your choice Unsweetened almond milk or oat milk recommended.
  • 1/4 cup chia seeds Use fresh, dark chia seeds for best texture.
  • 2 teaspoons matcha powder Adjust to taste; higher quality = brighter flavor.
  • 2-3 tablespoons maple syrup or honey Maple keeps it vegan; start with 2 Tbsp and add more if needed.
  • 1 teaspoon vanilla extract Optional but enhances flavor.
  • 1 pinch fine sea salt Helps the matcha bloom.
Optional Toppings
  • 1/4 cup fresh berries Choice of raspberries or blueberries.
  • 2 tablespoons toasted coconut flakes For crunch and aroma.
  • 2 tablespoons crushed pistachios or almonds For texture and color.
  • Coconut whipped cream or Greek yogurt dollop For richness.

Method
 

Prepare the Base
  1. Add 2 cups of your chosen milk to a medium bowl.
  2. Whisk in the sweetener (2 tablespoons of maple syrup), vanilla extract, and a pinch of salt until dissolved.
Make the Main Filling
  1. Sift the matcha over a few tablespoons of the milk mixture and whisk vigorously to form a silky paste.
  2. Pour the matcha paste into the milk mixture and whisk until uniform.
  3. Fold in the chia seeds gently and give a final whisk to ensure even distribution.
Assemble and Chill
  1. Spoon the pudding into individual jars or a single container, cover tightly, and refrigerate for at least 2 hours.
  2. Check texture and adjust with more milk or chia as necessary after chilling.
Serve
  1. Add toppings just before serving and enjoy the emerald color and silky mouthfeel.

Notes

For best results, use quality matcha and sift before mixing to avoid clumps. This pudding can be stored in airtight jars for up to 4 days.