Almond milk Matcha pudding. Sifting matcha is an important step that you don't want to skip, otherwise you have clumps in the milk. Also, straining the matcha milk is important to make the pudding smooth. The red bean paste is optional.
However, full-fat coconut milk is creamier and yields a thicker pudding. Heck, you can even use whole milk if you tolerate dairy. When you first take this matcha pudding out of the fridge, it'll be a jiggly green gelatinous mass. You can have Almond milk Matcha pudding using 5 ingredients and 3 steps. Here is how you cook it.
Ingredients of Almond milk Matcha pudding
- Prepare 300 grams of almond milk.
- You need 3 tablespoons of brown sugar.
- Prepare 4 teaspoons of custard.
- You need 1 teaspoon of Matcha green tea.
- You need 1 teaspoon of orange flower water.
Mix the almond milk, chia seeds, and matcha powder together until there are no more lumps. Add liquid stevia drops a little at a time to taste. Or cover the bowl or transfer the chia pudding to an airtight container and allow the chia seeds to expand overnight. Add more almond milk or water to thin out the pudding as desired and add more sweetener (syrup or honey) to taste.
Almond milk Matcha pudding step by step
- Mix the sold ingredients..
- Add the almonds milk over low heat. Keep stirring till it boils and thickens..
- Pour in a jar, close the lid and put in the fridge. Serve cold..
Top with seasonal fruit and serve. If your pudding is too thick, add some more Epigamia Almond Milk. In a large bowl, mix the matcha green tea powder with the milk and whisk until smooth and not clumped. Add the chia seeds and the maple syrup. Stir to combine, making sure there are no clumps of chia seeds.
Healthy Food Explained in Fewer than 140 Characters | Almond milk Matcha pudding
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