Matcha Chia Latte Pudding

20250908 #breakfastdiary 1502, 21°C/mostly cloudy, 20min/exercise(M) So a 'first-time breakfast' always comes with difficulties. Some days both the taste and the plating turn out just how I wanted, and other days it's bland enough that I have to grate in even more Parmigiano Reggiano to fix the seasoning, or the exploding egg steamer doesn't explode the way I imagined, leaving me staring in despair at a flat, deflated egg steamer. (...) Like the line from Calmi Cuori Appassionati (2001) about not knowing 'when, and how much, to open your heart' — a 'first-time breakfast' is always hard, because I still don't really know when and how much to adjust the heat, the doneness of the ingredients, or the seasoning. (Breakfast-me, come rain or shine, I always eat) ☝️Full write-up link in my profile~ For the reasons above, a first-time recipe usually goes through some trial and error. It sat overnight and came out a bit on the thin side, so next time use only 300ml of milk. I think it'd taste even better with 1t matcha and 2t syrup. Whisking the matcha into lukewarm water (30ml) first and using only 250ml of milk might also work well. About 280kcal per serving, Matcha Chia Latte Pudding

- 3T chia seeds - 2t matcha - 325ml milk - 1t maple syrup - 1/2t vanilla extract - 2T Greek yogurt

1. In a bowl, add 3T chia seeds and 2t matcha, then pour in 325ml milk. Add 1t maple syrup and 1/2t vanilla extract, mix well, and refrigerate overnight. 2. Spoon into a cup as much as you'd like, and top with 2T Greek yogurt and a little matcha.