Chocolate Chai Pudding
INGREDIENTS:
1/4 cup sugar
1/4 cup unsweetened cocoa powder
2 Tbsp cornstarch
Pinch of salt
2 1/4 cups whole milk
2 heaping teaspoons Leapin' Lizards Chai or Christmas Chai
1 large egg
4 ounces semi-sweet chocolate chips
INSTRUCTIONS:
In a saucepan, slowly bring milk to a boil. Take off heat and add tea leaves, straining after five to six minutes. Pour out and allow to cool completely.
Meanwhile, clean the pan and whisk in the sugar, cocoa powder, cornstarch and salt. Gradually whisk in the chai milk. Bring to a boil, whisking constantly, and boil, whisking, until thick, about three to five minutes. Remove from heat.
Immediately beat the egg lightly in a medium, heat-proof bowl (like a ceramic mixing bowl). Very gradually add the hot chai-chocolate mixture to the egg (called “tempering”), whisking constantly. Add in the chocolate chips until they are melted and the mixture is smooth.
Pour the pudding into teacups, ramekins or glass dishes. If you want, cover the surface of each with some cut out wax paper or cellophane wrap to prevent a skin from forming on the top of the pudding (though some people think the skin is the best part!) Refrigerate, covered, until cold, about 4 hours.
