Ginger and Sage Blog

Matcha Latte Chia Seed Pudding

Matcha Latte Chia Seed Pudding

When I was in London I wanted to make sure that every meal I had was something I could only experience there, which is where this recipe stems from. I try to be a breakfast person but honestly I am not. I really like breakfast foods but I prefer liquids in the morning and a bigger lunch. When I have a bigger breakfast I find that I get the urge to eat more throughout the day. But while I was on vacation in London I knew I would be walking for hours on end in freezing temperatures so not eating wasn’t an option. At night before I would return to my hotel I would stroll into a M&S market to see what fun prepackaged breakfast options they had, so that way I didn’t have to worry about finding breakfast in the morning when I was attempting to look decent. Side note: if you have been to the UK you understand my love for M&S, why is their food so darn good and so cheap! Please U.S. get one of these!… I digress.

While I have always been a fan of Matcha lattes when I went to the fridge area of M&S they had a Matcha Chia Seed Pudding cup… obviously I must try this. I have always made tons of chia seed pudding recipes (because I totally love their gooey texture) but never thought about merging these two together. Well no shock here, it was freaking great.

So now I am home in the middle of winter dreaming of food. But when I want something that is a good snack, breakfast, or just something that I know is just good for me I make this.

 

Matcha Latte Chia Seed Pudding

Servings:   4 large servings

1/3 cup                Chia Seeds (dry)

1 tbsp                    Matcha Green Tea Powder

2 tbsp                    Honey or Agave Nectar

1 tbsp                    Vanilla Extract

2 cups                   Almond or Coconut Milk (I do a mix of both for a sweeter flavor)

 

Toppings:

Frozen mango pieces

Raspberries

Coconut chips

Nuts

Pomegranate Seeds

Just to save on clean up I make this in a large Tupperware with a good tight lid. Add the milk into the Tupperware first. Then add all the other ingredients into the Tupperware and stir around until you feel they have incorporated really well. I use my electric milk frother from Ikea to stir this. It really blends powders into milks so well. No clumps here! I let this sit in the fridge for about 6 hours. This gives the Chia seeds time to open and absorb the flavors. This is great if you make it the night before you want it.

When you are ready to eat, pour some into your bowl and add any fun toppings you prefer. I am a big fan of frozen mangos and raspberries on mine. Enjoy!

 

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