Endless Summer Matcha Chia Pudding Pops
Kendra Vaculin
Photo by James Ransom
- Serves
- 4 pops
I refuse to let this summer go—and thankfully, New York City’s weather has been pretty cooperative as of late. Make these funky, subtly sweet popsicles as an act of defiance; I’ll be eating mine on the roof, in my shorts, with a Michelada, sticking my tongue out at anyone who brings up fall.
Ingredients
- 1 1/2 teaspoon matcha powder
- 3 to 4 tablespoon agave nectar
- 1 teaspoon vanilla extract
- 2 cup unsweetened almond milk (alternatively, use sweetened vanilla almond milk and skip the agave and vanilla extract)
- 1/4 cup chia seeds
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Directions
- Step 1
Whisk matcha powder, agave, and vanilla extract into the almond milk in a medium bowl. Mix in the chia seeds. Place bowl into the fridge to hang out for 1 hour, so the seeds chia-fy (the mixture should get thicker and more gelatinous).
- Step 2
ZOOM: An hour has passed and now you have dino egg green chia glop in a bowl! Mix it up with a spoon to unclump the bigger bits. Divide the mixture between 4 molds. Wedge a wooden stick into each mold (the mixture will be thick enough that the stick will stand on it’s own). Freeze for three hours or overnight.
- Step 3
Unmold and eat for breakfast because you can’t wait.