Description
This chai pudding recipe uses real spices, cashew milk, and black tea. All of it comes together for a delicious sweet and spicy dessert!
Ingredients
Units
Scale
- 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
Instructions
- 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.