Why have plain pudding when you can have an adventure? Using Vanilla Spice Chai, you’ll enjoy the spices of the Orient in this tapioca pudding. ~ Alan
* As featured in Issue 6 of Adventures with Tea eMagazine!
Chai Pearl Pudding
- 4-5 tsp Vanilla Spice Chai loose tea
- 2 cups Milk
- 1/3 cup Small tapioca pearls
- 1/4 tsp Salt
- 1/3 cup Sugar
- 1 Egg beaten
Pour milk into a glass measuring cup, then add the Vanilla Spice Chai tea. Cover and place in refrigerator overnight.
Strain milk into a sauce pan, then bring the tea-infused milk, tapioca pearls, and salt to a boil. Simmer on low heat for 5 minutes, stirring constantly. Stir in sugar.
Temper** the egg, then add to the pan. Bring back to a boil, lower the heat, and simmer until pearls are transparent and pudding is thick.
Pour into serving bowls and serve warm. You can also let it cool slightly, then place plastic wrap on the surface of pudding and store in the refrigerator. This keeps a skin from forming on the surface.
Serving suggestion: Top with Mango Puree & pomegranate seeds.
** To temper an egg: You'll need to warm the egg before adding to the hot liquid so you don't end up with scrambled egg in your pudding. Tempering is as simple as adding a couple spoonfuls of the hot liquid from the sauce pan to the bowl of beaten egg and stir. Add a couple more spoons of hot liquid and stir. Continue until the bowl is warm, then you can add the egg mixture into the sauce pan.