The weather here is still unseasonably hot, so yesterday I made these refreshing matcha chia pudding cups and they were a hit. They were so good, and they looked so pretty, that I decided to make them again today.

These pudding cups combine the benefits of matcha, a powdered green tea rich in antioxidants, with the nutritional powerhouse of chia seeds. To make the pudding creamy, I added 1/4 cup of softened cashews to the almond milk. Below are instructions to soften the cashews in just two minutes.

For freshness and taste, I added some lime zest and juice, a small bunch of mint leaves and some vanilla paste. The pudding is also sweetened with maple syrup.

Packed with fibre, healthy fats and antioxidants, these creamy matcha pudding cups are light and nutritious and can be enjoyed at breakfast, for a snack, or as a dessert. They can also help you stay cool and hydrated when the weather outside is hot.

I don’t buy matcha powder often, but I do know that quality matters if you want to get the most out of your matcha-based recipes. Click here to review the 10 best matcha powders of 2023.

To summarise, here are 8 tips on choosing a good-quality matcha powder:

1. Look for Ceremonial Grade: If you’re using matcha for culinary purposes like making chia pudding, you don’t necessarily need the highest ceremonial grade, but it’s a good indication of quality. Ceremonial grade matcha tends to be smoother, less bitter, and more vibrant in color.
2. Check the Origin: Matcha is traditionally produced in Japan, particularly in regions like Uji, Nishio, and Kagoshima. Matcha from these areas is generally of higher quality. Be wary of matcha that doesn’t specify its origin.
3. Color and Aroma: Good quality matcha should be a vibrant, bright green color. It should also have a fresh, grassy aroma. Dull or yellowish matcha may be of lower quality.
4. Ingredients List: Check the label for additional ingredients. Ideally, the only ingredient listed should be “matcha.” Avoid matcha powders with added fillers, sweeteners, or preservatives.
5. Packaging: Matcha is sensitive to light, air, and moisture, which can degrade its quality. Look for matcha that comes in a sealed, airtight container that protects it from these elements.
6. Price: High-quality matcha tends to be more expensive. If a deal seems too good to be true, it might be an indication of lower quality matcha.
7. Certifications: Look for organic or bio certifications, which indicate that the matcha has been produced without the use of synthetic pesticides or herbicides.
8. Read Reviews: If you’re unsure about a specific brand or type of matcha, reading reviews from other consumers can provide valuable insights.

The recipe for Creamy Matcha Chia Pudding is below.

Creamy Matcha Chia Pudding

INGREDIENTS

Makes 3 to 4 serving portions

• 1¹/₂ cups almond milk (no sugar added)
• ¹/₄ cup (40 gr) raw cashews, softened (can sub. with full coconut cream) *see note on how to soften the cashews in just 2 minutes
• 1¹/₂ to 2 teaspoons (tsp) matcha powder (the powder I used was bold enough, so I used 1¹/₂)
• 3 tablespoons (tbsp) maple syrup
• 1 tbsp lime juice + ¹/₂ tsp lime zest (finely grated)
• A small bunch of mint leaves — about 1 tbsp packed tight
• 1 tsp vanilla paste (optional)
• ¹/₃ cup chia seeds
• Topping options: fresh fruit of choice, finely chopped (I added strawberries), a dollop of cream or yoghurt of choice, granola or nuts. I highly recommend chopped strawberries!

* Note: A quick and easy way to soften the cashews is to measure 1/4 cup (40 gr) of raw cashews, put them into a small microwaveable bowl and cover them with tap water. Put a lid on and microwave on high for 2 minutes. Remove when done, then with a sieve drain and discard the hot water. With sieve kept under, rinse the cashews under cold running tap water to cool them. Proceed with recipe.

PROCEDURE

1. Put all the ingredients except the chia seeds in the bowl of your small blender or NutriBullet. Whiz/blend until green, smooth and creamy (takes less than a minute).

2. In a medium-size bowl, add the chia seeds. Pour the green liquid over the seeds and hand whisk to blend. Place in the refrigerator for 15 minutes to thicken (10 minutes if your almond milk was already chilled).

3. Remove from fridge and hand whisk again to re-distribute the chia seeds. This second stir is important as it allows the seeds to be well dispersed and remain un-clumped.

4. Pour equally into 3 or 4 ramekins. Cover with lids or foil and refrigerate for at least 2 hours or longer or even overnight. Some prefer the chia pudding the next day. 

5. Top with fresh chopped fruit, granola, nuts, whipped cream or yoghurt of choice or a combination of these. Keep stored in the sealed or covered ramekins in fridge. They will keep for 3-4 days.

Enjoy!