Recipe: Cinnamon Chai Pudding

We had some friends over for a dinner this past weekend. Nothing too crazy, just good friends over for a casual dinner. We were all craving something different, so we decided on Indian for the menu.

We started off with carrot pakoras with cilantro chutney and a red onion chutney with goat cheese, followed with the main course of butter chicken with rice.

The question was - what should we do for dessert? While I’m a big fan of kheer, not everyone is. And mango-anything seemed rather cliche.

After throwing some ideas, we decided on a pudding flavored with cinnamon and chai spices. Although we make our own chai spice blend (that you’ll see below) you can also use a premade chai concentrate to flavor the pudding.

Topped with a sprinkling of cinnamon and flaked coconut, it was a sweet and perfect way to end the dinner. We had a great time and our guests did too, and we spent the evening talking and catching up.

We just love simple dinners - it allows us to pay more attention on our guests - and this pudding is super simple. It’s basically mixing together ingredients, stirring it over heat until it thickens, and then straining it - super easy, and so delicious.

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Cinnamon Chai Pudding

A simple stovetop pudding recipe that is both delicious and easy

Makes: 6 Cups

Cinnamon Chai pudding

Prep time:

Cook time:

Ingredients:
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 2 teaspoons chai spice blend OR 1/4 cup chai tea concentrate
  • Cinnamon and flaked coconut for topping (optional)

Instructions:
  1. In a medium saucepan whisk together sugar, cornstarch, and salt. Add 2 teaspoons chai spice blend OR 1/4 cup chai concentrate, 1 teaspoon ground cinnamon). Gradually whisk in milk until fully dissolved, then whisk in egg yolks, ensuring that you completely incorporate cornstarch and eggs and mixture is smooth.
  2. Whisking constantly, cook over medium heat until the mixture thickens and steams - but don’t let it boil. Reduce heat to low; still whisking, cook 1 minute to let it thicken even further. Remove from heat; immediately pour through sieve into bowl. Stir in vanilla.
  3. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill in refrigerator for 1 hour minimum before serving. To serve, spoon into individual containers, then sprinkle cinnamon and coconut on top.