Prep Time: 5 min
Total Time: 1 hr 30 min
Serves: 2
Yields: 2 mini glasses

Ingredients

• ½ cup milk, cold (You can use coconut milk or almond milk for a dairy free option)
• 2 tbsp chia seeds
• 1 tbsp coconut or palm sugar
• ½ tsp SPRIG Golden Matcha Powder
• 1 tsp SPRIG Bourbon Vanilla Extract
• 1 fresh fig, quartered

Directions

• Add a scoop of golden matcha powder in each glass and then mix with a little warm milk so that it dissolves completely. Top it with cold milk to make up with volume.
• Then stir in the coconut sugar and vanilla extract.
• Divide the chia seeds equally between the two glasses. Gently stir it around.
• Cover and place in the fridge for at least an hour until the chia seeds plump up. When it’s ready to be served, the consistency will be thick and jelly-like.
• Before serving place some freshly cut figs on top and serve.

Recipe and Images by Kamini Patel of KitchenTherapy.in