Dairy-Free Matcha Pudding
Disclosure: This post is sponsored by Aiya Matcha, an awesome premium matcha brand. All images and opinions expressed are solely my own. Thanks for supporting me and the brands that help make Jen’s Food Lab possible!
- 2 tablespoon hot water
- 5g unflavored gelatin powder
- 1 1/2 tablespoon Aiya Culinary Grade Matcha
- 1 1/4 cup oat milk
- 1/4 cup (50g) sugar
This recipe makes approximately 4 servings.
- First, in a small bowl, add the hot water. Then, sprinkle the gelatin powder over the water and let sit for 5 minutes. Stir to make sure the gelatin dissolves all the way. Feel free to heat up the mixture to help the gelatin dissolve.
- In another bowl, add 1/4 cup of oat milk and microwave until warm. Add matcha powder. Use a milk frother or a matcha whisk to mix to combine.
- In a saucepan, add the matcha mixture, the rest of the oat milk, and sugar. Heat on medium heat and stir until everything is evenly mixed.
- Add gelatin mixture and stir to combine. Take the mixture off the heat and pour into cups or ramekins.
- Refrigerate for at least 4 hours or overnight and you’re done!
Dairy-Free Matcha Pudding is a super simple and easy dessert to make, especially if you’re craving a sweet and creamy matcha dessert. This pudding is actually dairy-free, but is still super rich and has intense matcha flavor. I used oat milk here, but you can be creative and also sub in your favorite plant milk. Let me know in the comments below if you made this Dairy-Free Matcha Pudding and how it went!
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Jen’s Food Lab Combo Pack
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