Happy Thursday! It’s extra happy today because I get to bring you a super great discount on amazing Japanese matcha green tea!
While I absolutely love having my matcha in the most basic way as a latte in the morning, I also love eating it. In banana bread, in cookies, in oatmeal and now, as matcha green tea pudding. Yes, pudding. Topped with lightly sweetened whipped cream, served chilled, and dusted with a little extra tea.
Yes, this might be one of my new favorite ways to eat my matcha.
Recently, I partnered with Evergreen Matcha to bring you really delicious, high quality Japanese matcha green at a 10% discount for all first time customers with the code PRETENDBAKER. So now you can make your matcha pudding, cookies, lattes, breads for less! You can follow this link here for all US based readers, and if you’re in Australia, you can head over to Zen Green Tea and use the same discount code for your 10% discount!
- 2-3 tbsp granulated sugar
- 2 tbsp cornstarch
- ⅛ tsp salt
- 2 tsp Evergreen matcha tea powder
- 2 cups whole milk
- ½ tsp vanilla extract, optional
- 1 tbsp butter
- In a medium pot, whisk together the sugar, cornstarch, salt and tea powder.
- Turn the heart to medium high, then slowly whisk in the milk until smooth.
- Bring the pudding to a simmer, whisking constantly then allow to cook for 3-5 more minutes, or until the pudding has thickened.
- Remove from heat, stir in the optional vanilla (I liked it with and without the vanilla) and butter until melted.
- Pour in to a medium sized bowl and cover with plastic wrap to prevent a skin from forming on the pudding.
- Refrigerate for at least 4 hours or overnight.
- Serve chilled with fresh whipped cream.
Disclaimer: I receive a small commission on any purchases made with Evergreen and Zen Green Tea. I only promote the brands I love and use myself. Thank you for supporting the brands that keep The Pretend Baker going!