Spiced Chai Tea Pudding Recipes

CHAI-CINNAMON PUDDING

Steps:

• Brew 2 Chai tea bags in 3 tablespoons boiling water; set aside until cool.
• Squeeze out tea bags and discard; mix tea into 1 recipe cooled Vanilla Pudding. Dust with ground cinnamon.

SPICED CHAI TEA PUDDING

Steps:

• In large saucepan, combine water, cloves, cardamom, star anise and ginger. Bring to a boil. Add tea bags; remove from heat. Let steep 10 minutes. Remove tea bags (do not squeeze).
• In large bowl, combine 1/4 cup of the sweetened condensed milk and cornstarch; whisk until well blended. Stir in remaining sweetened condensed milk. With fine strainer, strain hot tea mixture into milk mixture; stir to mix. Discard spices. Return tea mixture to same saucepan. Cook over medium heat, stirring, until mixture comes to a boil. Boil 1 to 2 minutes or until slightly thickened.
• Beat egg yolks in medium bowl. Slowly whisk hot pudding into yolks. Return mixture to saucepan. Bring to a boil over medium heat. Boil 30 to 60 seconds, stirring gently.
• Spoon into 6 (10-oz.) individual serving dishes. Cover; refrigerate 1 to 2 hours. Garnish with almonds. Store in refrigerator.
• TIP *To toast almonds, heat oven to 350°F Spread almonds on baking sheet; bake 5 to 7 minutes or until golden brown.

CHAI RICE PUDDING

Steps:

• In a heavy saucepan, combine the milk, rice, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently. , Remove from the heat; stir in the spices. Serve warm or chilled. Refrigerate leftovers.