Ingredients
Scale
2 cups whole milk (or coconut milk for dairy-free)
1/4 cup brown sugar (or maple syrup)
2 tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1 tsp vanilla extract
1 chai tea bag
Instructions
- In a saucepan over medium heat, warm the milk until steaming (do not boil). Add the chai tea bag and let steep for 5 minutes. Remove the tea bag and discard.
- In a small bowl, whisk together brown sugar, cornstarch, cinnamon, ginger, cardamom, cloves, and nutmeg.
- Gradually whisk the dry mixture into the warm chai-infused milk. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
- Remove from heat and stir in vanilla extract. Pour the pudding into serving cups and let cool to room temperature. Cover and refrigerate for at least 2 hours to set.
- with a sprinkle of cinnamon, a dollop of whipped cream, or crushed nuts for extra texture.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: No-Bake Desserts
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian