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Chai Tea Tapioca Pudding

Chai Tea Tapioca Pudding

If you’re a chai lover like me, then you’ll love this aromatic chai tea infused version of the regular tapioca pudding. I hope you enjoy!
Nia

Servings
– 6 (1 cup each)

Time
– Make chai tea (45min)
– Soak tapioca pearls in tea (1.5 hrs)
– Make the chai spice mix (2min)
– Cook 8-10 min
– Cool 30 min

Ingredients

  • 1/2 cup tapioca pearls
  • 2 cups chai tea steeped and completely cooled
  • 1 1/2 tsp chai spice mix (recipe below)
  • 2 cups rice or soy milk
  • 1 can coconut milk (light will also work)
  • 1/4 cup agave syrup
  • 1/2 tsp agar-agar flakes mixed with 2 tbs warm water
  • 1/8 tsp pink salt

Prep

Tapioca Pearls Prep
– In a medium size bowl, cover the tapioca pearls in the steeped and cooled chai tea  (cover and refrigerate for 1.5 hrs)

Chai Spice Prep

Combine:

  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 2 tsp ground ginger
  • 1 tsp ground cardamom
  • 1 tsp ground allspice
  • Dash of finley ground black pepper

Instructions

  1. After soaking the tapioca pearls, strain any excess tea from them and pour the pearls into a medium size pot.
  2. Add the coconut milk, rice milk and agave to the pearls and over medium heat bring to a boil stirring constantly.
  3. When the pudding starts to bubble add in the salt, spice mix and agar-agar/water mixture; continue to stir over medium heat for 1 minute.
  4. Turn heat off and remove pot from hot burner – continue to stir for 1 minute, and then let it sit and cool for 10 min
  5. Using a 1 cup measuring cup, scoop the pudding into small bowls or jars, topping each bowl evenly with any extra.
  6. Allow to cool for an additional 15 minutes before serving.

Top with toasted pumpkin seeds and a pinch of the spice mixture. Enjoy!

 

 

 

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