Green Tea Chia Seed Pudding

I recently received me a big bag of Matcha (Japanese green tea powder) and I plan to make a lot of yummy things with it.  First on the list is this green tea chia seed pudding. If you've never made chia seed pudding before, it's really one of the easiest things you can make - just stir the ingredients together and let the chia seeds do their thing overnight in the fridge.  They'll "gel" as they absorb all that flavorful liquid.  Chia seeds are not only delicious, but they have a satisfying, almost chewy texture.  Oh, and did I mention how nutritious they are? High in fiber, protein, omega-3 fatty acids, and antioxidants.  Speaking of antioxidants, matcha is loaded with them too.  So it's nutritious, easy to make, and fun to eat - what more can you ask for?  

Five simple ingredients - that's all it takes.

Ooh, love that color!

Whisk, whisk, whisk.

Vanilla bean paste - sooooo good.

Sticky, sweet honey.

Nothing mixes beverages quite as well as this little gadget.

Happy.

And now, the star of the show....  cha-cha-cha-CHIA.  

Clear ramekins really show off that lovely green color.

Dig in!

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Items used for this recipe:

(affiliate links)

• pure vanilla bean paste https://amzn.to/3HhfWXZ

• organic chia seeds https://amzn.to/3rj8PZC

• organic matcha powder https://amzn.to/3IW3Zrj

• battery operated beverage whisk https://amzn.to/3rk3QYD

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Green Tea Chia Seed Pudding

makes 4 servings

Printable Recipe

Ingredients

• 1 1/2 cup whole milk

• 1 teaspoon culinary grade Organic Matcha powder

• 1 1/2 teaspoons pure vanilla bean paste

• 1 1/2 teaspoons honey (or to taste)

• 1/2 cup organic chia seeds

Directions

1. Whisk together milk, matcha powder, vanilla bean paste, and honey until completely combined.

2. Stir in chia seeds; continue to stir every 15 minutes for an hour, then cover and chill overnight.

Mexican Hot Chocolate Pudding

I absolutely adore chocolate and cinnamon together so I tweaked a chocolate pudding recipe to mimic the flavor profile of Mexican hot chocolate.  Want some?  You know you do.  Sorry I can't share, but you can make your own.  Just measure out the ingredients and grab a heavy-bottomed saucepan, a whisk, and some dessert bowls - I'll help you along the way.  You won't believe how fast and easy the process is.

To start, just throw all the ingredients into a medium size heavy-bottom saucepan (chocolate and dairy are very sensitive to heat so using a heavy-bottomed pan will prevent these precious ingredient from scorching or burning).

Simmer over medium heat, stirring constantly, until the mixture thickens.

Strain the pudding through a sieve to remove any lumps.

Quickly pour the pudding into dessert dishes and press plastic wrap directly on the pudding surface to prevent a skin from forming... unless that's your thing ;).

Chill for a couple hours before serving. I like to garnish with freshly whipped cream and ginger snaps.

Mexican Hot Chocolate Pudding

serves 6 servings

Printable Recipe

Ingredients

• 1/4 cup cornstarch

• 1/2 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1/8 teaspoon fine salt

• 3 cups whole milk

• 6 ounces semisweet chocolate, chopped fine

• 1 teaspoon pure vanilla extract

Directions

1. In a heavy-bottomed sauce pan over medium heat, combine the cornstarch, sugar, cinnamon, and salt; add the milk and cook, whisking constantly, until the mixture thickens; about 15-20 minutes (I like to get in there with a flat silicone spatula every now and then to be sure nothing is sticking in the corners or on the bottom of the pan).

2. Remove pan from heat and stir in chopped chocolate and vanilla; stir until chocolate is melted and fully incorporated.

3. Strain through a sieve before spooning into individual ramekins to ensure a perfectly smooth texture.

4. Cover pudding with plastic wrap that is touching the surface of the pudding to prevent a skin from forming.

5. Chill for a couple hours. Optional garnish - freshly whipped cream and ginger snaps.

adapted from The Essence of Chocolate (Scharffenberger)