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.