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!
Oh 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.
I’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
I 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 a while 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 Infused Chia Pudding
Ginger and green infused teas with coconut milk and chia seeds, plus fresh strawberries and mango on top, are a match made in heaven!
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.
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.
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.
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.
Notes
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.
Did you make this recipe?I’d love a 5-star rating and review if you liked this recipe! If not, I’d love your comments, questions, and suggestions to make it better. Your feedback is much appreciated so I can understand how I can serve you best. Thank you!
Nutrition 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!
Easy 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!
P.S. 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!
I 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???
