Matcha is green tea for people who think they don’t like green tea. It’s bright, fruity and slightly grassy. While, personally, I like it all- sencha, silver leaf, gunpowder, genmaicha, etc., matcha is special. Matcha is a powdered form of green tea, which dissolves in water, milk or any other liquid, which means you get more nutrients since you’re eating the whole leaf. Also, it’s easy to cook with!
I like matcha in my morning chia pudding because not only do I get an extra boost of energy on top of my morning cup of brewed green tea, I reap more of the tea’s benefits, because I’m ingesting the whole leaf. Some of the purported benefits include, but are not limited to: lowered cholesterol, strengthened immune system, increased metabolism, stress reduction and sustained energy that does not end with a crash.
With matcha, quality is especially important if you want that bright, zingy flavor. It should be very bright green and organic. Do not use “culinary” grade, even if you do plan to cook with it (junk in, junk out). Instead, look for “ceremonial” or “imperial” grade organic matcha.
3 tablespoons chia seeds
1 teaspoon honey (you can always add more if you need to)
1 teaspoon matcha powder
6 fresh raspberries, cut into small pieces OR 2 dried apricots, cut into smaller pieces
1 cup coconut milk, whole cow’s milk or fresh almond milk
2 tablespoons dried coconut flakes, toasted
What to do:
To toast the coconut flakes: In a small pan over low heat toast coconut flakes, stirring constantly, for 5 minutes. Do not walk away. Remove flakes from pan to cool, as there will be carry over heat in the pan, which can cause them to burn.
Combine all ingredients, except for coconut flakes, in a small bowl or cup and refrigerate 6-12 hours. You should end up with a pudding-like consistency. Top with toasted coconut flakes before serving.
Make the night before if you want a healthy and satisfying breakfast or midday snack. Best consumed within 24 hours, but will keep for three days.
Mise-en-place bowl courtesy of OK Ceramics.