New to Matcha and/or Chia Pudding? Give this simple Matcha Chia Pudding a go. It will change your breakfast routine. It’s not weird. Promise. *Disclosure: The post is sponsored by Encha. All opinions are my own.
I’ve discovered Matcha, ya’ll. Are you familiar with this vibrant green tea? I’ve probably had my head in the sand.
I discovered it about three years ago, first while in pastry school. My friend made some of the most beautiful petite fours and chocolates with it. It tasted divine. When I went to buy some at the store, I decided it cost too much. End of story.
Fast forward two years later when I gave up coffee (read, sugar) for something better for me. Drinking sugar was no way to start the day. I knew this but ignored it far too long. And no, I couldn’t just drink it without sugar. Now, don’t get me wrong, I still have a cuppa, it’s just less frequently than every day.
I started drinking different varieties of tea and was already feeling less sluggish in the morning, so I continued my daily tea, much less coffee, routine. It wasn’t until later that year at a conference, where I was invited to sample different teas, I was reintroduced to Matcha.
I recalled reading about its health benefits, so I knew I had to give it a go. Besides, I had given up most of my coffee and when I compared the price of Matcha to coffee (I make lattes at home), they were about the same. Price was no longer a dealbreaker.
I bought a packet and started drinking it mostly in my favorite morning smoothie. I wasn’t really taking note at that time with how I was feeling, but knew without that morning coffee, I didn’t feel sluggish and had sustained energy throughout the morning. I felt like there was something to this whole Matcha thing I’d been hearing about.
The flavor of Matcha is earthy, somewhat grassy and slightly sweet. It is a full-bodied green tea when whisked with water. It’s different then tea you find in bags. Matcha tea is select whole tea leaves ground to a very fine powder. It can be used in smoothies, lattes, ice cream. I’ve even seen it baked in waffles!
So you can imagine when Encha contacted me about trying out their Organic Matcha Tea, I was excited to try it. I like to drink it in a latte where I whip it up in the Vitamix with my favorite Cashew Milk and pure vanilla extract. This is when I started documenting how I felt over several days after drinking a Matcha latte each morning.
What I noticed most was my sustained energy throughout the morning. Not a jittery energy, but a calm energy. This is a benefit, yes, but it goes beyond short-term health effects.
Matcha is rich in vitamin C, packed with good-for-you antioxidents and contains the amino acid L-Theanine which calms the body and promotes alert awareness without headaches or caffeine crashes. While it does contain caffeine, it is about half that of coffee (source: Worlds Healthiest Foods and Encha).
Equally important, Encha Matcha is organically grown. Supporting organic farming is important to me because instead of degrading the environment with chemicals, synthetic fertilizers and polluted runoff, organic farming supports biodiversity, improves soils, reduces water use and minimizes hazards to farm workers (source: NRDC). Better for us and our planet. I find the best way to support organic farming is by voting with my purchases, as much as possible.
Since I was enjoying those Matcha lattes so much, I decided to try chia pudding for the first time several months ago and include Matcha in the pudding. I used to think Chia pudding was a fad or just plain weird. But I had been reading about chia pudding and seeing beautiful images of it on Instagram. It was time I stepped out of my box to see what the big deal was.
Chia pudding is a quick, easy-to-make, make-ahead, grab-and-go breakfast when you’re flying out the door. It’s filling, nourishing and tastes slightly sweet with the earthiness of Matcha. I think it’s divine.
And y’all, shut the front door. Rob even said it was good (cue bug-eyed emoji).
Not only does this make a fabulous breakfast, but also a delicious snack. I hope you’ll give Matcha Chia Pudding a go. It’s not weird. Promise!
So what’s your Matcha story? Leave a comment below and if you have a favorite Matcha recipe, drop a link! I’d love to know!
Matcha Chia Pudding
For the Chia Layer:
For the Toppings:
- Kasha aka toasted buckwheat groats
- Seasonal Fruit
- Cocoa Nibs
- Hemp Heart
- Maple Syrup
- In a lidded container, I use 8 oz Ball jars, add milk, maple syrup, Matcha and chia seeds. Shake vigorously to mix throughly. Allow to sit 10 minutes, shake jar again so the chia seeds don't stick together, then allow to set at least an hour and a half before serving. I typically leave mine overnight to be enjoyed the next day. Alternatively, if spooning the chia pudding into bowls instead of individual serving size jars, you can make it in one batch using a larger jar.
When ready to eat, top with desired fruit and/or other superfoods.
- Chia pudding can be stored in a lidded container in the refrigerator for up to three days.
Disclosure: This post is sponsored by Encha. Thank you for supporting Vanilla And Bean and brands of integrity!