Preparation Steps

• Measure the matcha into a small bowl. Add 2 tablespoons of the almond milk (warmed slightly if your milk is cold) and whisk vigorously until the matcha is completely dissolved and lump-free to form a smooth slurry.
• In a medium mixing bowl or a 16-ounce jar, combine the remaining almond milk, maple syrup, vanilla extract and the pinch of sea salt. Stir or shake briefly to combine.
• Pour the matcha slurry into the milk mixture and whisk well (or close the jar and shake) until the liquid is an even, pale green with no streaks.
• Stir in the chia seeds so they are distributed evenly. Let the mixture sit at room temperature for 8–10 minutes, then stir again to break up any forming clumps.
• Cover and transfer to the refrigerator. Chill for at least 4 hours, preferably overnight, until the pudding is thick and spoonable (longer chilling gives a firmer texture).
• Before serving, give the pudding a final stir. Divide between two small bowls or jars and finish with your favorite toppings such as fresh berries, toasted coconut, or a sprinkle of granola.