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Introduction
The origins of matcha chia pudding can be traced back to the ancient tea ceremonies of Japan, where the revered matcha green tea was celebrated for its robust flavor and rich cultural symbolism. This modern twist on a classic dessert combines the tradition of matcha with the nutritional powerhouse of chia seeds, creating a harmonious fusion of flavors and textures. Historically, chia seeds were prized by the ancient Mayans and Aztecs for their energy-boosting properties, and they continue to be celebrated today for their impressive nutrient profile. This recipe seamlessly blends these two superfoods, resulting in a dessert that is not only delightful but also loaded with health benefits.
Ingredients
• 1 cup (240 ml) plant-based milk (such as almond, oat, or coconut milk)
• 2 tablespoons (16 g) chia seeds
• 1 tablespoon (8 g) high-quality matcha powder
• 1-2 tablespoons (15-30 ml) pure maple syrup or honey (adjust to desired sweetness)
• 1 teaspoon (5 ml) vanilla extract
• 1/4 teaspoon (1.25 ml) ground cinnamon (optional)
• 1/8 teaspoon (0.6 ml) sea salt
Step 1:
In a mixing bowl, whisk together the plant-based milk, chia seeds, matcha powder, maple syrup or honey (to desired sweetness), vanilla extract, cinnamon (if using), and sea salt until well combined.
Step 2:
Transfer the mixture to an airtight container or jar with a lid.
Step 3:
Refrigerate the mixture for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
Step 4:
Before serving, give the pudding a good stir to ensure the chia seeds are evenly distributed.
Q: Can I use regular cow's milk instead of plant-based milk?
A: Yes, you can substitute regular cow's milk or any other type of milk you prefer. However, this will no longer make the recipe vegan.
Q: Can I use a different type of sweetener?
A: Absolutely! You can use any sweetener of your choice, such as agave nectar, coconut sugar, or your preferred granulated or liquid sweetener.
Q: How long will the matcha chia pudding last in the refrigerator?
A: The matcha chia pudding will keep well in an airtight container in the refrigerator for up to 5 days.
• For a richer and creamier pudding, use full-fat coconut milk or canned coconut cream.
• Adjust the amount of sweetener based on your personal taste preferences.
• Use high-quality, food-grade matcha powder for the best flavor and vibrant green color.
• This recipe is naturally vegan, gluten-free, and can be made nut-free by using oat or coconut milk.
• For a thicker pudding, increase the amount of chia seeds or let it set for longer.
• Topping ideas: fresh berries, sliced fruit, toasted coconut flakes, or a drizzle of nut butter.
Serve chilled, topped with your favorite toppings such as fresh berries, sliced fruit, toasted coconut flakes, or a drizzle of nut butter.
Store the matcha chia pudding in an airtight container in the refrigerator for up to 5 days.
This recipe is a great make-ahead option as the pudding needs time to set and thicken in the refrigerator. You can prepare it the night before for a quick and easy breakfast or snack the next day.
- For a richer and creamier pudding, use full-fat coconut milk or canned coconut cream.
- Adjust the amount of sweetener based on your personal taste preferences.
- Use high-quality, food-grade matcha powder for the best flavor and vibrant green color.
For a thicker pudding, increase the amount of chia seeds or let it set for longer. You can also experiment with different plant-based milks or add a dash of vanilla bean paste or lemon zest for extra flavor.
Pair the matcha chia pudding with a cup of hot or iced green tea, or serve it alongside fresh fruit salad or granola for a nutritious breakfast or brunch.
This recipe can be enjoyed year-round, but the bright and refreshing flavors make it particularly enjoyable during the warmer months.
This recipe is naturally vegan, gluten-free, and can be made nut-free by using oat or coconut milk. However, it may contain traces of tree nuts or soy if using certain plant-based milks.
