Matcha Chia Pudding

Instructions

1. Prepare the matcha mixture
   In a small bowl, whisk the matcha powder with 1/4 cup hot (not boiling) water until completely smooth with no lumps. A bamboo matcha whisk works best, but a regular whisk will do. Let cool for a few minutes.
2. Mix the base ingredients
   In a medium bowl, combine the almond milk, maple syrup, vanilla extract, and salt. Stir until well mixed. Add the cooled matcha mixture and whisk until fully incorporated.
3. Add the chia seeds
   Add the chia seeds to the matcha-milk mixture and whisk thoroughly. Continue whisking for about 2 minutes to prevent clumping. Let sit for 10 minutes, then whisk again to break up any clumps that may have formed.
4. Refrigerate
   Cover the bowl with plastic wrap or transfer the mixture to airtight containers. Refrigerate for at least 4 hours, preferably overnight, until the pudding has thickened to a creamy consistency.
5. Serve and garnish
   Stir the pudding before serving. Divide into serving bowls or glasses and top with fresh berries, coconut flakes, sliced almonds, and hemp seeds. For an extra touch, drizzle with a small amount of honey or maple syrup if desired.