Japanese Matcha Pudding

In a medium saucepan, whisk together 1 1/2 cups of whole milk, granulated sugar, and cornstarch until smooth. Ensure there are no lumps.

In a small bowl, whisk the matcha powder with the remaining 1/2 cup of cold whole milk until fully dissolved and smooth. This creates a matcha paste.

Place the saucepan with the milk mixture over medium heat. Cook, stirring constantly with a whisk, until the mixture begins to thicken, about 5-7 minutes. Do not let it boil vigorously.

Once thickened, remove the saucepan from the heat. Gradually whisk in the matcha paste until fully incorporated and the pudding is uniformly green.

Stir in the vanilla extract.

Pour the pudding into four individual serving dishes or ramekins. Cover each dish with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.

Refrigerate for at least 2 hours, or until thoroughly chilled and set. Serve cold, optionally topped with a dollop of whipped heavy cream.