This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!
Guess who’s on vacation? THIS GIRL. It’s been a while since I’ve taken a real vacation (meaning, more than 2 days at a time), so this 11 days off feelings like such a treat! We left Portland last week and drove to Colorado — stopping in Utah for a night to catch up with a good lady friend! We came out to Colorado for a wedding, which was a huge reunion of some of my dearest friends, and spent the weekend catching up, drinking coffee, riding bikes, and hanging out. And sleeping. I got 10 hours of sleep Saturday night, which is how a vacation should be, right!?
After the wedding, we scooted out into the wilderness for some backpacking in the most gorgeous fall colors. Pictures to come (probably on my personal instagram!). The rest of the week will have more camping as we drive slowly back home, climbing and hiking along the way.
Should we talk about pudding? Pacific Foods recently came out with a new non-dairy beverage: CASHEW! As I’ve definitely mentioned before, cashew milk is my favorite non-dairy milk. It’s creamy, buttery, and so so delicious. I’m psyched they’re now making a few varieties of it!
I really wanted to make my own chai for this recipe, rather than using a mix, so I did a bunch of research and put together a spice mix that I thought I’d like: spicy and strong! There are so many varieties of chai spices, so feel free to do your own research and change proportions to make it exactly how you want it!! I decided I actually wanted to make this a dirty-chai situation, so I added two shots of espresso — feel free to leave that out if you want! Once everything has steeped in the Pacific Foods Cashew Non-Dairy Beverage, you go about making pudding as usual. I finished this recipe with a dollop of yogurt and a decorative coffee bean
This chai pudding recipe uses real spices, cashew milk, and black tea. All of it comes together for a delicious sweet and spicy dessert!
- 2–4 whole green cardamom pods
- 2 thin slices fresh ginger
- 1 cinnamon stick
- 5 black peppercorns
- 1 clove
- 2 cups Pacific Foods Cashew Non-Dairy Beverage
- 2 shots espresso (optional)
- 1 tsp loose black tea leaves (or 1 tea bag)
- 1/4 cup sugar
- 2 Tbsp cornstarch
- 1/8 tsp salt
- 1 egg or 2 egg yolks
- 1 Tbsp butter
- 1 tsp vanilla
- Combine the spices and Pacific Foods Cashew Non-Dairy Beverage, bring to a simmer for 3-4 minutes. Add the tea leaves, remove from heat, let steep 2 minutes.
- Strain, set aside, and add the espresso if you’re using it.
- Combine the sugar, cornstarch, salt, and egg (or yolks) together in a saucepan. Whisk to combine.
- Over low heat, slowly add the milk while whisking.
- Continue to whisk over low heat until mixture comes to a boil.
- Boil for 1-2 minutes.
- Remove from heat and add butter and vanilla, continue whisking until butter is fully melted and mixed in.
- Pour into small ramekins and chill. If you wish to prevent a skin from forming, press a layer of plastic wrap directly onto the surface of the pudding.
- Top with yogurt or whipped-cream.