This nutritious matcha chia pudding can be made in two different ways. You can enjoy it as a regular matcha latte chia pudding or turn it into a mint matcha chia pudding! All you need is 5 minutes and a few simple ingredients.
A nutritious and tasty snack or breakfast. This chia pudding recipe is flavored with a hint of matcha and optional peppermint extract. You can enjoy it on its own or serve it with your favorite toppings.
Matcha Chia Pudding Ingredients and Substitutions:
- Chia seeds: Use whole chia seeds for this recipe.
- Plant-based milk: Use a plant-based milk that you enjoy in a latte or to drink on it’s own. This goes without saying, but you will taste the milk, so avoid one that you don’t enjoy. I love using a plain and unsweetened soy milk, which also adds extra protein. Oat milk and coconut milk would also be delicious.
- Matcha: For the best flavor and color, use a ceremonial matcha. A culinary matcha will work, but the color will be dull and the flavor will be a bit bitter.
- Peppermint extract: You can add less for a more subtle flavor. A little goes a long way!
- Sweetener: I recommend using a liquid sweetener for the best results. I love using about 2-3 teaspoons of maple syrup. If you use a sweetened plant-based milk, you might not need to add sweetener. Adjust the sweetness to your taste.
How to Make Matcha Chia Pudding:
Here are the steps to make a simple matcha chia pudding (with a mint matcha option!).
- Combine the chia and milk
Start by mixing your chia seeds and plant-based milk in a jar or sealable container. Refrigerate covered for at least two hours or until the chia seeds have absorbed the liquid.
- Add the matcha and sweetener
Once ready, add the matcha and stir until well combined. Add the peppermint extract if desired (start with less than 1/8 teaspoon). Taste and add more matcha, peppermint extract and/or sweetener to taste.
- Serve with your favorite toppings
Serve with your toppings of choice.
Matcha Chia Pudding FAQ:
The best matcha to use is a ceremonial matcha. It’s a better quality than culinary grade matcha and has a better flavor, plus a beautiful bright green color. However, ceremonial matcha can be significantly more expensive than culinary matcha. Choose a matcha that fits into your budget (make sure that it’s 100% matcha and not a latte blend).
You can use any plant-based milk that you enjoy. You will taste the milk, so make sure to use one that you enjoy drinking on its own or in lattes. Soy milk, oat milk and light coconut milk are all great options.
You can enjoy chia pudding on its own as a snack. You can also serve it with toppings, such as granola, fruit, yogurt and extra seeds for a filling snack or breakfast. Serve it as a bowl or make a parfait with different layers.
More Matcha Recipes:
- Vegan Protein Chia Pudding
- Citrus Coconut Chia Pudding
- Luxurious Chocolate Chia Pudding Parfait
- Berry Chia Vanilla Jam
Matcha Chia Pudding (2 Ways)
- 3 tablespoons chia seeds
- 1 cup plant-based milk of choice (see notes)
- 3/4 teaspoon matcha (more or less to taste)
- 1/8 scant teaspoon peppermint extract (optional)
- Sweetener, to taste (see notes)
- Start by mixing your chia seeds and plant-based milk in a jar or sealable container. Refrigerate covered for at least two hours or until the chia seeds have absorbed the liquid.
- Once ready, add the matcha and stir until well combined. Add the peppermint extract if desired (start with less than 1/8 teaspoon). Taste and add more matcha, peppermint extract and/or sweetener to taste.
- Serve with your toppings of choice.
If you make this matcha chia pudding, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!