Matcha Chia Pudding

A make-ahead breakfast that sets overnight. The matcha layer stays smooth and creamy, with a sharp berry chia jam underneath to cut through it.

Ingredients

Matcha chia pudding

• 2 g Matcha AM ceremonial matcha
• 1 tbsp water (approx. 15 ml)
• 2.5 dl milk of your choice
• 2.5–3 tbsp chia seeds
• 1–2 tsp vanilla sugar or vanilla extract

Raspberry or strawberry chia jam

• 150 g raspberries or strawberries
• 1 tbsp chia seeds
• 1 tbsp water
• 1–2 tsp sugar (optional)

Method

The pudding

1. Whisk the matcha with the water until smooth and lump-free.
2. Add the milk, chia seeds and vanilla. Stir well until everything is evenly combined.
3. Refrigerate for 5–10 minutes, then remove and stir thoroughly once more to stop the chia seeds clumping together.
4. Return to the fridge and let it set for at least a few hours, preferably overnight.
5. Stir before serving.

The jam

1. Add all the ingredients to a saucepan.
2. Cook over medium heat, stirring occasionally, until the mixture thickens to a jam-like consistency.
3. Remove from the heat and allow to cool, then transfer to a bowl and refrigerate until chilled.

To serve

Spoon the chilled jam into the bottom of each glass, then add the matcha pudding on top.

Why ceremonial grade

Ceremonial matcha is first harvest (ichiban), hand-picked and stone-milled, which is what gives it the bright jade colour and a smooth taste with no bitterness. In a pudding that matters more than you would expect — culinary grade turns muddy green against the milk and leaves a bitter edge that fights the vanilla.

Matcha AM Ceremonial Matcha — 40 g