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Matcha Pudding

Can also be eaten warm, or spooned over sugar cookies, or pound cake.



1 Cup


Put milk and vanilla extract in a small, non-reactive saucepan over low heat.
Stir frequently to keep it from scorching. (Never let it boil.)
Thoroughly mix sugar, corn starch, tea powder, and chai spice in a small bowl.
Add just enough cold water to the dry mix to form a thin slurry. Make sure you get all the lumps out.
When milk is just starting to foam, slowly add slurry to milk, while whisking milk. Stir until it starts to thicken, then remove from heat.
Continue to stir until it is the thickness you want.
Press plastic wrap down onto the surface to prevent a skin from forming and refrigerate until cold.


This recipe was provided by Daniel C from Peeples Valley