Recipe ReDux ~ Ginger Matcha Green Tea Infused Chia Pudding

Ginger and matcha green tea infused chia pudding with coconut milk plus fresh mango or strawberries on top, is an absolute matcha match made in Heaven!

Ginger Matcha Green Tea Chia Pudding // EA StewartOh my goodness, I think you’re going to love this one!

I’ve got 3 jars of this Ginger Matcha Green Tea Infused Chia Pudding waiting for you in my fridge. First come, first serve…

I came up with this creamy, dreamy, nutrient packed chia pudding recipe for this month’s Recipe ReDux challenge which involved cooking with tea

Tea cups around the world are bubbling up with bold new flavors: From cardamom chai and sencha green to bubble teas and veggies teas. We wish we could attend the World Tea Expo at the end of this month-but in lieu of a plane ticket, we’ll be cooking and baking and stirring up tea-inspired healthy dishes.

Matcha Green Tea and Pukka Three Ginger Tea // EA StewartI’m a huge fan of all the Pukka herbal tea blends, along with this Republic of Tea matcha green tea plus their other tea blends as well

Tea bags // EA StewartI seem to keep adding more and more teas to my tea drawer!!! Do you think I have a problem???

If you’ve been reading my blog for awhile now, it’s no secret that I LOVE tea {almost as much as I love coffee}, but what you probably didn’t know, is that I’m also a new fan of chia pudding.

Yes, I’m a bit of a late bloomer as far as all the food trends go, I know.

The chia pudding craze has been going on for, oh, I don’t know, a little while now.

And although I’ve been digging chia seeds for the past couple of years, I only tried making chia pudding for the first time a couple of months ago, and let me tell you, I was hooked from the first spoonful!

If you’re a late bloomer like I am, and have never made chia pudding before, let me tell you a little bit about the basics…

How to make chia pudding…Chia seeds {yep!} + Liquid {dairy or non-dairy milk or other liquid} + Sweetener {maple syrup, honey, stevia, sugar…} + Whatever else your chia lovin’ heart desires {spices, nuts, fruit, other seeds, coconut, etc…} Note: Use 3 tablespoons chia seeds for every cup of liquid.

Most of the time, you don’t even need to cook your chia puddin’, but for my tea infused version, you will need to turn on your stove.

And that, my friends, is as hard as it gets!

Ginger Matcha Green Tea Chia Pudding // EA Stewart

Ginger Matcha Green Tea Infused Chia Pudding
Prep time
Cook time
Ginger and green infused teas with coconut milk and chia seeds, plus fresh strawberries and mango on top, are a match made in heaven!
Serves: 4 servings
  • 1½ cups almond milk {or any dairy/non-diary milk}
  • 9 tablespoons chia seeds {i.e. white chia seeds}
  • 2 "ginger tea" bags {i.e. Pukka Three Ginger herbal tea}
  • 2 matcha green tea bags {i.e. The Republic of Tea Double Green Matcha Tea}
  • ½ vanilla bean pod sliced open, OR 1 teaspoon pure vanilla extract
  • 1½ cups coconut milk {i.e. Native Forest canned} or other dairy/non-dairy milk
  • 2 tablespoons pure maple syrup
  • 1 pinch fine sea salt
  • 2 cups cut up fresh strawberries and/or fresh mango
  1. Pour almond milk in to a medium sized sauce pan, the add tea bags and sliced open vanilla bean {if using} to the pan. Heat on high until boiling, then reduce heat to low and simmer for 5 or more minutes, depending upon how strong you want the tea/milk base.
  2. While the milk and tea are infusing, add 9 tablespoons chia seeds to a medium sized jar, along with cold coconut milk, maple syrup, and a pinch of salt. If you aren't using a vanilla bean, add vanilla extract as well.
  3. When the infused tea/milk is ready, pour it in to the jar with the other ingredients {be careful since the mixture will be hot}, place the lid to the jar on tightly,and shake well to combine ingredients. You will also want to remove the lid from the jar, and stir the seeds with a fork to remove any clumps.
  4. Let sit for ~ 10 minutes for warm pudding, then top w/ strawberries and/or mango, OR refrigerate for ~ 2 hours to allow to cool before serving, then top with fruit.
The total time is approximate based on whether you prefer warm or cold pudding. Warm pudding will be ready ~ 10 minutes after combining the ingredients in the jar, but if you prefer cold pudding, refrigerate for ~ 2hours before serving. For future reference, if you choose to make chia pudding without heating the liquid first, allow ~ 4 hours to thicken in the refrigerator.
Nutrition Information
Serving size: ~3/4 cup pudding topped with ½ cup fruit Calories: 350

Ginger Matcha Green Tea Chia Pudding // EA StewartNutrition and Serving Notes…

  • Gluten-free, vegan, and low FODMAP without mango~use any low FODMAP “milk” you tolerate such as all coconut milk, or coconut milk + rice milk or lactose free cow’s milk.
  • 11 grams of fiber and only 8 grams of sugar {without fruit on top} per serving. Wow!
  • Super duper versatile, as you can make this tea infused chia pudding w/ any tea you like, then top with what ever fruit and/or nuts, seeds, etc, that you have on hand.  Try it!!!
  • Easy to make ahead and store in a jar for a quick and easy portable meal!

Ginger Matcha Green Tea Chia Pudding // EA StewartEasy breakfast, lunch or snack on the go… Layer chia pudding with fruit on top, then sprinkle on dried fruit, nuts, and seeds, if desired, when ready to eat!

Now I’ve gotta go check out all the other yummy Recipe ReDux creations, and I hope you do too, but before I go, this guy, who was hanging out with me {and my shoe} while I took photos for this post {hoping some pudding would fall to the floor, no doubt} wants to say Hi!

Labradoodle // EA StewartI love hearing your thoughts, comments, and fabulous ideas! Have you tried chia pudding before? What kind of tea would you use to infuse your chia pudding? What would you put on top???

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  1. Confession #1: I’m also a late food trend bloomer
    Confession #2: I can’t look at chia seeds without thinking of chia pets. This makes me sad and sort of nauseous, but then I look at your pudding and think how it simply MUST be delicious. It’s so gorgeous and all…
    Confession #3: I secretly want to steal your adorable dog and spoil it rotten, but I’m sure you do a great job of that already 😉

  2. I guess I am a bit of a late bloomer myself, since I have never even tried Chia Pudding. I’ll have to try this for sure. PS. I am a total tea lover too!

  3. My favourite way to have chia seeds is in a pudding and so I love your fabulously interesting suggestion of using matcha green tea! X

    • Thanks Deena! The matcha green tea definitely boosts the nutrition factor in the pudding, but the Ginger tea is what really gives it a nice flavor 🙂 xoxo

  4. This pudding sounds amazing! Chia, almond milk, coconut milk… heavenly!

  5. First up…that tea drawer! LOL I have a tea container that shows my multiple personalities, as well! Love the white chia seeds…I have yet to use them, but they certainly look appealing! Love the post, EA!

    • LOL~I’ll show you my tea drawer if you show me yours! I like all kinds of chia seeds, but the white ones definitely look prettier in the pudding 🙂

  6. chia on top of fruit, yogurt and cereal = my faves. this looks divine, my dear! we should all include more pics of our pups, too cute 🙂

  7. Your tea drawer….I actually have a fancy little tea storage box, but it’s quite sad on the inside. I’ve never had Pukka herbal tea blends. I’l def be on the lookout for them. I also have never tried chia pudding so I really appreciate you sharing the basics. I’m def pinning this recipe! All the flavors sound heavenly!

    • I’d love to see your fancy tea box-how fun! and, yes, definitely try the Pukka blends-they are absolutely DE-lish! Thanks so much for sharing my post today too-much appreciated 🙂

  8. I have a whole shelf in my pantry dedicated to tea 😉 Your photos are so gorgeous! I love chia puddings, can’t wait to try this one!

  9. EA – I knew when we decided to do tea this month, it was a good one for you. I remember your “tea drawer” from when I first started following you years ago.

    Love the recipe!

  10. Fun! I used matcha green tea, too. Your chia pudding looks amazing. So funny you just got on the chia pudding train…it’s hard to get off!! 🙂

  11. So perfect! Your tea stash looks a lot like my own 🙂

  12. That is too funny. I have a giant tea jar that is filled with the same variety of teas. It’s gotten out of hand. I wish I could buy just one or two of every brand I want to try. I have a big bag of chia seeds that I’ve been meaning to attempt a pudding with. This looks perfect. Have a wonderful weekend! 🙂

    • Yes, I know…We both have a tea problem!!! 🙂 Hope you try making the pudding with your big ‘ol bag of seeds-would love to know how it turns out. Have a wonderful weekend too!!

  13. Oh so pretty! I love the idea of adding green tea to chia pudding! What a healthy and hearty breakfast! Hope you are doing well? Sending hugs, Terra

  14. I am also late to the chia pudding party, and haven’t even posted my iterations yet [one involving turmeric – a bit hardcore :-)]! I do love chia pudding, and so does my teenage daughter. I do the blended stuff mainly, and haven’t had it hot, but you’ve given many good ideas. PS You are worse than me about tea. And I live where it is actually cold!

    • Hardcore Chia Pudding? I love it!!! The Three Ginger Tea I used had some turmeric in it too, but I’m guessing your version will be super duper turmeric-y 🙂 I will drink hot beverages year round, even if it’s 100 degrees out, although we usually only get up in to the 70’s…Cheers!

  15. This sounds incredibly good EA – I love everything about it! Pinned and can’t wait to try.

  16. I love match tea. This sounds delicious! And I love that you can make it ahead of time!

  17. I’m a huge tea lover too so this is right up my alley!

  18. This looks wonderful. I love, love, LOVE matcha (and all forms of tea really)…this sounds perfect for me. I don’t see any problems with your “stash” but then. I’ve got a “wall” (shelves) of loose-leaf teas in canisters.

  19. Beautiful photos! Love it!


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