This recipe offers two delicious and healthy variations of chia pudding: matcha and strawberry-beet. It features a creamy, mousse-like texture achieved by incorporating Greek yogurt, making it a protein-rich breakfast or snack.
For the Matcha milk: In a large jar or measuring cup, combine 2 cups milk, 2 tablespoons sifted matcha, and 2 teaspoons maple syrup. Whisk with an electric milk frother or hand whisk until completely smooth.
For the Strawberry-Beet milk: In another jar, combine 2 cups milk, 2 tablespoons sifted freeze-dried strawberry powder, 2 teaspoons sifted beet powder, and 2 teaspoons maple syrup. Whisk until smooth and evenly pink.
Divide the chia seeds evenly between the two mixtures: add ⅔ cup chia seeds into the matcha milk and ⅔ cup chia seeds into the strawberry-beet milk. Stir or shake well. Wait about 10 minutes, then stir again to break up any clumps. Refrigerate overnight.
Once the chia pudding has fully thickened, whisk in 2 cups thick Greek yogurt to the matcha pudding and 2 cups thick Greek yogurt to the strawberry-beet pudding. This makes the puddings extra creamy, adds protein, and gives them a texture that’s much closer to mousse than traditional chia pudding. Divide the finished puddings into 8 small deli containers.
