Matcha Pistachio Chia Pudding

Hannah Sunderani
Oct 3, 2016
3 min read

Oh my goodness, fall is here! I swear it happened overnight...One minute I'm opting for slip-on sandals for early morning market shopping, and next thing you know I'm layering on my wool scarf and dusting off my fall jacket! I can't believe it happened so fast.

But even though my favourite season has past I must admit that I'm a sucker for the Fall! I absolutely love this time of year. There is something about that crisp air, the changing leaves and the comforting foods that makes me want to take it all in. And a perfect way to do so has been sipping on creamy cups of Matcha Pistachio Nut Milk! It's a soothing, creamy and comforting milk that's bound to get you in the Fall spirit, and is delicious either hot or cold. Mitch and I have been indulging in this creamy drink after taking our dog Penny on long walks in the Citadelle, which is an old Napoleon fort surrounded by forestry near our apartment. It's got beautiful old trees and little rivers, and currently looks extra enchanting with the changing leaves. So every time we've taken this scenic journey we've happily come home to a beautiful glass of delicious Matcha Pistachio Nut Milk, and swooned over it's creamy taste.

And because we are so obsessed with the nut milk it wasn't long before I was conjuring up a desserty way to enjoy it. I present to you the Matcha Pistachio Chia Pudding! A glorious and easy-peasy dessert that screams creamy and comforting! The nut milk takes the stage in this recipe, partnering perfectly with the chia seeds to make a delightful pudding. We've chosen to top it with matcha pistachio nice cream for some extra comfort, because although it's cold, who can say no to nice cream!?

What I love about this recipe, apart from it's taste, is how easy it is to make! You can literally just toss the chia and milk into a bowl and forget about it for an hour, and the next thing you know you have a glorious matcha dessert! It's even easier than running to the store and buying a frozen one. Especially now that you've got to add that scarf and fall jacket. I'll stay home and indulge in this pudding thanks! It's a no-fuss recipe at it's finest! You can even make this Matcha Chia Pudding up to 2 days ahead if you wish as it keeps well in the fridge. I must admit, we love this matcha chia pudding so much that we've even enjoyed it for breakfast, and then again later in the evening for dessert! The matcha pistachio blend is too good to pass up, and it's healthy so you can feel guilt-free about indulging. Better than pie for breakfast, am I right?

So if you're looking for a quick, sweet, and creamy treat for the changing weather you can be sure to count on this Matcha Pistachio Chia Pudding. I hope you enjoy this beautiful pudding as much as we did, whether it be for breakfast, dessert, or both! It's creamy comforting flavours are sure to put you in the Fall spirit.

Matcha Pistachio Chia Pudding

Serves: 2| Prep Time: 1 hr 10 mins (10 mins active prep)| Cook Time: 0 mins

Ingredients:

2 tbsp chia seeds
1/3 cup matcha pistachio nut milk
1/2 kiwi (optional)
1/4 cup matcha pistachio nut milk, or coconut milk
1 large banana
Splash matcha pistachio nut milk
chopped pistachios (optional for topping)
1/2 kiwi chopped (optional for topping)

Directions:

Add chia seeds and 1/3 cup matcha pistachio nut milk to a large bowl. Mix, and let rest for 10 minutes. Then mix again and set in the fridge for 1-2 hours.*
When chia has gelled together into a delicious pudding prepare the remaining ingredients. Peel kiwi and chop widthwise into very thin slices. Layer kiwi against the inside wall of the jar, cup, or serving bowl in which you plan to serve the chia pudding.
Add chia pudding to bottom of jar and top with 1/4 cup more matcha pistachio milk, or coconut milk.
Make your matcha nice cream*: Add 1 large banana to your food processor, add a splash matcha pistachio nut milk and blend until smooth. Add to the jar.
Top pudding with chopped pistachios and kiwi.

*Note: Step 1 can be made up to 2 days ahead. Keep cool in fridge until ready to serve.

*Note: Make matcha nice cream just before serving.

Approvals: