MATCHA ALMOND PUDDING

MATCHA ALMOND PUDDING

Matcha Almond Pudding is a smooth, nutrient-dense treat that combines the earthy richness of Matcha with the creamy consistency of chia pudding made with almond milk, matcha powder, chia seeds and honey. This simple recipe provides a satisfying balance of flavour and texture. The chia seeds absorb the almond milk, creating a thick and creamy consistency, while the matcha powder delivers a subtle green tea flavour and a boost of antioxidants. This pudding is perfect for a quick breakfast, a light dessert or a refreshing afternoon snack. It requires no cooking, making it an easy meal-prep option. This vibrant and wholesome pudding offers a nourishing and delicious way to enjoy Matcha, whether enjoyed plain or topped with fresh fruit, nuts or coconut flakes. Plus, with a vegan-friendly modification, it’s suitable for a variety of dietary preferences.

RECIPE CATEGORY

Dessert, Snack, Breakfast

SERVING SIZE

1 serving

CUISINE

Japanese, Asian

PREPARATION/TECHNIQUES

No-Cook, 5 Ingredients or Less, Prepared in Advance

OCCASION/HOLIDAY

Healthy Eating, Summer, Light Breakfast, Afternoon Tea

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Vegan (if using maple syrup), Gluten-Free, Low Sugar, High Fibre, Quick & Easy, Raw

DISH TYPE

Custard, Chia Pudding, Dessert

INGREDIENTS

There are the following ingredients for Matcha Almond Pudding:

• 100ml almond milk

• 1 tsp matcha powder

• 1 tbsp chia seeds

• 1 tsp honey

FULL NUTRITIONAL INFORMATION

• Calories: 85 kcal

• Carbohydrates: 10g

• Protein: 2g

• Fats: 3g

• Saturated Fat:3g

• Fibre: 4g

• Sugar: 6g

• Sodium: 30mg

PREPARATION

• Prepare The Matcha: In a small bowl, sift the matcha powder to remove any lumps. Add 1–2 teaspoons of warm water and whisk until smooth to create a matcha paste.

• Mix Ingredients: In a jar or small bowl, combine the almond milk, matcha paste, chia seeds and honey. Stir well to ensure the Matcha is fully dissolved.

• Let It Set: Cover and refrigerate for at least 2 hours or overnight for a thicker consistency. Stir after 30 minutes to prevent clumping.

• Check Consistency: If the pudding is too thick, add a splash of almond milk and mix well before serving.

• Serve And Enjoy: Garnish with fresh fruit, shredded coconut or a sprinkle of extra matcha powder before serving.

PREP TIME

5 minutes (plus refrigeration time)

COOKING TIME

None

TIPS FOR MATCHA ALMOND PUDDING

• Whisk Matcha Properly: Dissolving Matcha in a small amount of warm water first prevents clumps in the pudding.

• Stir Chia Seeds Early: Mixing the pudding 30 minutes after refrigerating ensures even absorption and prevents lumps.

• Use High-Quality Matcha: Ceremonial-grade Matcha has a smoother taste and more vibrant green colour than lower grades.

• Adjust Sweetness: If you prefer a sweeter pudding, add an extra teaspoon of honey or use maple syrup for a vegan option.

• Make It Creamier: Swap almond milk with coconut milk for a richer texture.

VARIATIONS

• Protein-Packed Matcha Pudding: Stir in ½ scoop of vanilla protein powder for extra protein.

• Coconut Matcha Pudding: Use coconut milk instead of almond milk and top with toasted coconut flakes.

• Berry Matcha Pudding: Layer with fresh strawberries or blueberries for a fruity contrast.

• Nutty Matcha Pudding: Add a drizzle of almond butter or a sprinkle of chopped nuts for added texture.

• Chocolate Matcha Pudding: Stir in 1 tsp cocoa powder for a matcha-chocolate fusion.

PREPPING AND STORAGE

• Refrigeration: Store in an airtight container in the fridge for up to 3 days. Stir before serving if separation occurs.

• Freezing: Not recommended, as the texture changes when thawed.

• Meal Prep Friendly: Make multiple servings in advance for a quick grab-and-go breakfast or snack.