Matcha isn’t a flavour I’m overly familiar with, although I did eat a fair few matcha flavoured goodies when I was in Japan a few years ago (matcha kit-kats anyone?!), however when a friend of mine started a company selling matcha powder (called Matcha Maiden, what a fab name!) I knew I needed to buy a bag and have a play. I started by adding it to my morning smoothies (yum!) and then got a little more creative with this matcha chia pudding!
If you’re new to matcha like I am then you might be wondering what all the fuss is about. Luckily my Matcha Maiden order came with a helpful little card with all the info I needed! In a nutshell, matcha is stone ground green tea leaves (Japanese certified organic in this case) which are full of antioxidants and is believed to improve energy levels, enhance your metabolism and leave you with more focus and concentration, along with a whole host of other benefits.
And now, on to the matcha chia pudding!
- 250g coconut milk (or other non-dairy milk like almond or cashew)
- 1 1/2tsp matcha powder (or up to 3tsp if you’re a fan of a stronger matcha taste)
- 3tbs chia seeds
- 1tbs liquid sweetener like agave or maple syrup (optional)
- Flaked almonds
- Whisk together coconut milk and matcha powder, then stir in the chia seeds and liquid sweetener (if using). Pop in the fridge for at least 4 hours, or overnight.
- Remove from bowl and blitz in the blender to break down the chia gel and get a fluffier texture.
- Spoon into your bowl, glass or jar and top with berries and flaked almonds
Easy as that! It does take a little preparation but you can mix up enough to last a few days and then just top it with the berries and almonds when you’re ready to eat it. Of course, you can really top it with anything that take your fancy – a dollop of yoghurt, sliced banana, walnuts – the options are pretty well endless!
Have you tried matcha before? I highly recommend giving it a try, especially as a matcha chia pudding!
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