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.
Cinnamon Chai Pudding
A simple stovetop pudding recipe that is both delicious and easy
Makes: 6 Cups
- 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)
- 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.
- 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.
- 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.