Matcha Horchata Chia Pudding
Say hello to this vibrant, flavor-packed Matcha Horchata Chia Pudding. This recipe fuses the earthy, bright notes of Matcha Green Tea and the warm, spiced sweetness of Horchata (a traditional cinnamon-rice milk beverage).
This dairy-free, make-ahead recipe is packed with fiber, omega-3s, and antioxidants, making it the ideal healthy breakfast, satisfying snack, or dessert.
Why You’ll Love This Recipe
Immersion of Global Flavors: The slightly bitter, bold flavor of the matcha layer is perfectly balanced by the cozy, spiced notes of the horchata layer, featuring cinnamon, vanilla, and a pinch of salt.
A Nutritional Powerhouse: This is a yummy dessert with brain-boosting and heart-protective benefits thanks to the powerful antioxidants in matcha. It provides sustained energy and focus: the combination of caffeine and L-Theanine (an amino acid linked to relaxation, better mood, and focus) provides a focused, yet calm alertness to start your day right. Plus, chia seeds are famous for their fiber and healthy fats, providing sustained energy that keeps you full until lunch.
Effortless Meal Prep: This pudding requires minimal effort and is entirely made ahead of time. Just whisk, refrigerate overnight, and you have four days of nourishing meals ready to go.
Customizable Creaminess: We recommend using light coconut milk or oat milk for the ultimate creamy texture, and you can easily adjust the sweetness based on your preference and whether you choose sweetened or unsweetened milk.
Ingredients
Matcha Chia Pudding Layer:
2 cups milk (I recommend light coconut milk or oat milk)
½ cup chia seeds
1 tbsp matcha green tea powder
1 tbsp honey (or maple syrup)
1 tsp vanilla extract
Horchata Chia Pudding Layer:
2 cups milk (I recommend light coconut milk or oat milk)
½ cup chia seeds
1 tbsp honey or maple syrup (optional)
1 tsp ground cinnamon
2 tsp vanilla extract
Small pinch of sea salt
Instructions
In a medium bowl, mix the matcha green tea powder with the 2 cups of milk and whisk until the mixture is smooth and the powder is fully incorporated without any clumps.
Add the chia seeds, sweetener, and vanilla extract. Stir everything well to combine, making sure there are no clumps of chia seeds sinking to the bottom.
In a separate medium bowl, mix the cinnamon, sweetener (if using), vanilla extract, and sea salt with the 2 cups of milk. Whisk until the mixture is smooth and well combined.
Add the chia seeds and stir to combine, making sure there are no clumps of chia seeds.
Place both bowls in the fridge overnight to allow the chia seeds to fully hydrate and the pudding to set.
To serve, grab four small bowls or jars. First, spoon the matcha chia pudding into the bottom of each container. Then, gently layer the horchata chia pudding on top.
Top your layered puddings with your favorite garnishes before serving.
Serving Suggestions
A light dusting of ground cinnamon and a sprinkle of matcha powder.
Fresh raspberries and sliced bananas.
Crunchy toasted coconut flakes.
A garnish of cinnamon sticks.
Granola or chopped nuts for crunch.
Recipe Notes
Omit honey/syrup if you are using sweetened milk (like sweetened vanilla oat milk) to prevent the pudding from becoming overly sweet.
For the best, creamiest texture, use light coconut milk or oat milk. Almond or soy milk also works well.
The pudding will keep well in an airtight container in the fridge for up to 4 days, making this an excellent meal prep option.
Makes 4 servings.
