Blueberry-Chai Tea Pudding
I have neglected a beverage that is quickly gaining popularity around the world, Chai Tea. Chai(pronounced to rhyme with 'tie')literally means "tea" and it is centuries old. Originating in India, it is a smooth, yet strong, emulsion of milk and tea which is highly spiced. Not spicy hot, just deliciously fragrant, bold and "hit ya' side the head" spicy. Chai Tea usually has cardamom, cinnamon, ginger, cloves and a hint of pepper as spices, some type of sweetener, milk and black tea leaves such as Darjeeling.
As The Yankee Chef, I have taken this flavor a step further and incorporated the flavor of Chai with a New England ingredient.
Not only is the flavor absolutely delicious, but the aroma of the spices just drifts throughout. It almost makes me want to look out the window and see a foot of snow on the ground.........Nah!
For 4 people
- 4 tablespoon(s) cornstarch
- 3 cup(s) milk
- 2 black tea bags(Darjeeling preferred)
- 3 cup(s) fresh blueberries, divided
- 3/4 cup(s) sugar
- 1 teaspoon(s) grated orange zest
- 1/4 teaspoon(s) cinnamon
- Pinch ground cloves
- Pinch dried ginger
Blueberry-Chai Tea Pudding Directions
- Add the tea bags to milk and let sit for 30 minutes.
- Squeeze tea bags into milk and discard bags. Put all ingredients, except 1/2 cup blueberries) in a blender or food processor and pulse until pureed but still slightly chunky, about 10 seconds on high.
- Pour into a medium saucepan, along with remainder of blueberries, and cook over medium-high heat until thickened. Stirring almost constantly, this step will only take about 4-5 minutes.
- Remove from heat, pour into individual bowls or one large bowl, cover with film wrap and cool until cold and thickened, at least 3 hours. Remove and serve with whipped topping if desired.