Keep this matcha chia pudding in your fridge and any time you crave something sweet, have a few spoons – it is PACKED with protein and is the perfect afternoon pick me up!
Layered with my berry chia pudding above.
Step by step green tea chia pudding
Add the chia seeds to a medium-large bowl. Blend the milk and the culinary grade matcha and the rest of the ingredients until smooth.
Matcha chia pudding with coconut milk (or other nut milk)
Add the blender contents to the chia seeds and stir well (photos 1 & 2). Then, let the mixture sit at room temperature for 10 minutes (photo 2).
Stir again (photo 1). Then, refrigerate overnight. Stir in the morning (photo 3). It should be the texture of tapioca pudding. If it is too dry, add more non-animal milk. If it is too wet, add chia seeds.
How long does the chia pudding with nut milk last?
Will keep for 5 days in the refrigerator.
What kind of nut milk to use
You can make this matcha chia pudding with any nut milk. My favorite is to use homemade hazelnut nut mylk or the coconut beverage from Trader Joes.
Matcha Chia Pudding
Ingredients
- 3/4 cup chia seeds
- 3 1/2 cups non-dairy milk hazelnut, coconut, almond, soy
- 1/4 cup agave nectar
- 3 1/2 tbsp matcha powder culinary grade
- 1 tsp vanilla extract optional
Instructions
- Add the chia seeds to a medium-large bowl.
- Blend the milk and the rest of the ingredients until smooth.
- Add the blender contents to the chia seeds and stir well. Let sit 10 minutes, stir again. Refrigerate overnight. Stir in the morning. It should be the texture of tapioca pudding. If it is too dry, add more non-animal milk. If it is too wet, add chia seeds.
- Will keep for 5 days in the refrigerator.
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