The happiest tea time! Earthy matcha and creamy white chocolate come together to create this lovely and decadent dessert.
Two things I love: tea time and dessert. I drink an abundance of matcha tea. The strong and smooth earthy flavor is so lovely and soothing, and a warm cup provides a much needed, very natural energy boost in the middle of a busy day. The deep jade green color is also beautiful and calming. I’ve wanted to create a simply sweet treat using matcha for a long time, bringing together my love of creamy matcha lattes and dessert.
We all have those “this brings me back to being a kid” treats, and pudding is definitely one my husband’s. He loves it, and I love white chocolate and incorporating it into desserts whenever I can. I know a lot of people think it’s not “real chocolate,” but that’s neither here nor there! I’m also excited by the fact that you can create colorful desserts using white chocolate as a sweet, creamy vehicle and a blank canvas. For all of these reasons, matcha and white chocolate were the perfect pair for this dairy and gluten free Matcha Green Tea Pudding recipe!
The slight bitterness and umami of the matcha combined with the smooth and creamy richness of the white chocolate creates this luscious, velvety texture accompanied by those strong and earthy green tea flavors. If you enjoy sweets and a lovely cup of green tea, this recipe is the best of both worlds. It’s also easy to make in large batches and gorgeous to serve, making it perfect for entertaining and holiday dessert spreads. For an added bonus, put a dollop of homemade whipped cream or coconut cream on top of each serving and then garnish with some bright, fresh, tart berries like raspberries or blackberries.
Cecily loves this for dessert, but there’s certainly a decent amount of caffeine, so just be sure to give it to the littles earlier in the day and in small doses. We’re loving this Matcha Green Tea Pudding so matcha, and I know you will, too!
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Yield: 4 Servings
¼ cup coconut sugar
2 tablespoons cornstarch
¼ teaspoon kosher salt
1 ½ cups oat milk
4 teaspoons matcha powder
1 cup white chocolate chips
1 tablespoon vanilla extract
Stir sugar, cornstarch, and salt in a pan to combine.
Add oat milk and matcha powder, and stir with a whisk until combined over medium-low heat, until bubbling and thick, about 5-10 minutes. Scrape the sides of the pan as necessary with a spatula.
Reduce to low heat and stir in the chocolate chips rapidly until melted.
Once the chocolate is melted, remove the pan from heat and whisk in the vanilla. Chill in the fridge to set for at least two hours. Top with whipped cream or whipped coconut cream and garnish with fresh raspberries or blackberries (optional). Serve chilled.