Spiced Chai Tea Pudding
Indulge in the warm, aromatic flavors of Spiced Chai Tea Pudding, a creamy, luscious dessert that transforms the cozy essence of chai tea into a velvety treat. Infused with the bold spices of cinnamon, ginger, and cardamom, this pudding offers a fragrant twist on classic comfort food. Rich whole milk and cream are steeped with chai tea bags to capture a robust tea flavor, then combined with tempered egg yolks and thickened to perfection. A hint of vanilla and a dash of salt enhance the layers of flavor, making each spoonful irresistibly satisfying. Ready in just 25 minutes of active cooking and prep time, this simple yet elegant dessert is perfect for dinner parties or quiet evenings in. Serve it chilled with a sprinkle of cinnamon or a dollop of whipped cream for an indulgent finishing touch. Ideal for chai lovers and dessert enthusiasts alike, this Spiced Chai Tea Pudding is a fragrant, creamy delight you’ll want to make again and again.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 3 Chai tea bags
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground ginger
- 0.25 teaspoons Ground cardamom
- 0.5 cups Granulated sugar
- 3 tablespoons Cornstarch
- 3 large Egg yolks
- 1 teaspoons Vanilla extract
- 0.125 teaspoons Salt
Instructions
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it begins to steam, but do not let it boil.
Add the chai tea bags to the warm milk mixture, then reduce the heat to low. Steep the tea bags in the milk for 5 minutes, stirring occasionally. Remove the tea bags and discard them.
Stir in the ground cinnamon, ground ginger, and ground cardamom. Mix well.
In a medium mixing bowl, whisk together the granulated sugar and cornstarch. Add the egg yolks and whisk until the mixture is smooth and pale in color.
Gradually pour a ladleful of the warm milk mixture into the egg mixture, whisking constantly to temper the eggs. Repeat with one more ladleful of the milk mixture.
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.
Cook the pudding over medium heat, whisking constantly, until it thickens to a pudding-like consistency, about 5–7 minutes.
Remove the saucepan from heat and stir in the vanilla extract and salt.
Pour the pudding into individual serving dishes and let it cool to room temperature. Cover with plastic wrap, pressing the wrap directly against the surface of the pudding to prevent a skin from forming.
Chill the puddings in the refrigerator for at least 2 hours before serving.
Garnish with a sprinkle of ground cinnamon or a dollop of whipped cream, if desired. Serve chilled.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 31.3 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 158 mg | 12% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
