Ingredients
- 3 tablespoons chia seeds
- 1 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon ceremonial-grade matcha powder
- 1–2 teaspoons maple syrup (or sweetener of choice)
- ½ teaspoon vanilla extract (optional)
- Small pinch of sea salt (optional)
Instructions
- Whisk the matcha powder into the almond milk until fully blended. A frother or small whisk works best.
- Add maple syrup, vanilla extract, and sea salt to the mixture. Stir well.
- Stir in the chia seeds and mix thoroughly.
- Let sit for 10 minutes, then stir again to break up any clumps.
- Cover and refrigerate for at least 2 hours or overnight for best texture.
- Serve chilled with your favorite toppings like fruit, nuts, or coconut.
Notes
For a richer pudding, use full-fat coconut milk. Add lemon zest, cinnamon, or almond extract for flavor twists. Top with berries, nut butter, or granola for a more filling meal. Keeps in fridge for up to 5 days in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Clean Eating
- Diet: Vegan