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 with Mango Puree
Chai Pearl Pudding
Ingredients
- 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
Instructions
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Pour milk into a glass measuring cup, then add the Vanilla Spice Chai tea. Cover and place in refrigerator overnight.
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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.
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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.
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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.
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Serving suggestion: Top with Mango Puree & pomegranate seeds.
Recipe Notes
** 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.
