Make this recipe ahead of time so you can enjoy a delicious & nutritious Matcha Chia Pudding whenever you like. Serve it with some yogurt and fruit for a fibre fuelled breakfast or enjoy it with some coconut cream and honey for a decadent dessert.
This ratio of chia seeds to liquid makes for a pancake batter consistency. If you like it thinner add a tablespoon or two of more liquid. If you enjoy a thicker pudding, add an extra tablespoon of chia seeds.
Recipe:
- 1 cup soy milk or any milk/milk alternative
- 1/4 cup chia seeds
- 2 teaspoon Ceremonial Matcha
- 80mL hot water (roughly 4 tablespoons)
- optional: honey or sweetener
How to:
- Using a bamboo whisk or electric handheld brother, whisk the Matcha and hot water together in a small bowl.
- Add your 1 cup of milk and chia seeds to a large bowl. Add in your matcha paste and mix this thoroughly.
- Let the matcha chia pudding sit in the fridge overnight or for at least 8 hours.
- Once it has thickened and absorbed the liquid, its ready to eat!
Tips:
- While the matcha chia pudding is setting, give it a stir every few hours if you can. This helps the final pudding absorb the liquid more evenly.
- Replacing about 1/3 of the milk for cream, yogurt or coconut cream will yield a thicker and creamier pudding.
- The longer you leave the chia pudding to thicken, the smoother it will be. But, consume the Chia Pudding within 5 days and don't leave it in the fridge longer than that!