Festive Matcha and Chia Parfait

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Almond, hemp or cashew milk (Festive Matcha and Chia Parfait) 3 cup
Club House Peppercorns Pink 2 tbsp
Cantaloupe (Pink Peppercorn and Lime Compressed Cantaloupe) 2 cup
Lime, juiced 1/2 each
Pink peppercorn syrup 1/4 cup
Kosher salt 1/4 tsp
Canola oil (Pink Peppercorn and Pumpkin Seed Brittle) 1 tsp
Sugar 1 cup
White corn syrup 1/2 cup
Water 3 tbsp
Raw pumpkin seeds 1 cup
Chia seeds 3/4 cup
Butter 2 tbsp
Club House Peppercorns Pink 1 tsp
Baking soda 3/4 tsp
Ground nutmeg 1/8 tsp
Matcha powder 2 tbsp
Agave 2 tbsp
Club House Vanilla Extract, Pure 2 tbsp
Billy Bee Liquid White Honey 1/2 cup
Water (Pink peppercorn syrup) 1/2 cup
Agave 1/4 cup
Sugar 1/4 cup


This recipe was created for Club House for Chefs by: Ilona Daniel, Executive Chef of Holland College Culinary Institute and Instructor of the Culinary Boot Camps in Charlottetown, PEI.

For the Festive Matcha and Chia Parfait: In a large bowl, mix the chia, almond milk and Club House Vanilla Extract, Pure together. In another small bowl, blend together the agave (2 tbsp) and matcha powder, until there are no visible lumps. Combine this matcha mixture into the chia pudding base. Refrigerate for later use.

For the Pink Peppercorn Syrup: In a saucepan, bring water (½ cup) to simmer then add agave (¼ cup) and sugar (¼ cup) and stir until dissolved. Then add Club House Pink Peppercorns (2 tbsp) and bring to a boil. Remove from heat and allow to cool before use.

For the Pink Peppercorn and Lime Compressed Cantaloupe: Bring all ingredients to a simmer over medium heat in a heavy bottomed sauce pot. Allow this mixture to simmer for 10 minutes. Allow to cool and strain if desired. Fold down the top of a medium vacuum pack bag to create a 1” lip. Place the cantaloupe into the bag and pour in lime juice, pink peppercorn syrup and salt. Vacuum seal the bag on the highest setting. Place in the fridge, and allow to set for 3 hours. When ready to serve, open the bag and strain.

Pink Peppercorn and Pumpkin Seed Brittle: Spray a parchment lined cookie sheet with Canola Oil. In a heavy bottomed stainless steel pot, heat the sugar (1 cup), corn syrup and water (3 tbsp) over medium heat until all of the sugar has dissolved. Continue to heat the caramel for 4 minutes. Stir in pumpkin seeds and butter. Continue to cook for another 4 minutes. Stir in the Club House Pink Peppercorns (1 tsp), nutmeg and baking soda. As the mixture begins to froth, pour out the brittle onto the prepared baking sheet. Spread out the mixture with a heat-resistant rubber spatula. Allow to cool then break up in a heavy duty sealed bag with a rolling pin. Store for later use.

For Assembly: Divide the Festive Matcha and Chia Parfait into 4 serving dishes and top with compressed cantaloupe, berries, Club House Pink Peppercorns and pumpkin seed brittle.

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