Ginger Matcha Chia Pudding

Serves: 2

2 cups unsweetened almond milk (or other milk of choice)

1–2 Tbsp. raw honey

1 tsp. grated fresh ginger

1 tsp. ground ginger

1 tsp. matcha powder

? tsp. salt

? cup (104g) chia seeds

Toasted unsweetened coconut, for topping, optional

Instructions

In a blender, blend milk, honey, both gingers, matcha and salt until smooth (start with 1 Tbsp. honey. Taste at this stage and add more if you like it sweeter). Add chia seeds and stir well. Pour into 2 small bowls, cover and refrigerate overnight (at least 6 hours). Check it after an hour; if the seeds have sunk to the bottom, give the puddings a stir to incorporate them. Just before serving, top puddings with toasted coconut, if desired.