INGREDIENTS:
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp cornstarch,
- Pinch of salt
- 2 1/4 cups whole milk
- 2 tea bags or 3 tsp of Tea Range Masala Chai
- 1 large egg
- 4 ounces semi-sweet chocolate chips
INSTRUCTIONS:
- In a saucepan, slowly bring the milk to a boil, then remove it from the heat and add the tea bags, removing after six minutes. Pour the chai milk into a separate container and allow it to cool completely.
- Meanwhile, combine the sugar, cocoa powder, cornstarch and salt in a saucepan. Gradually whisk in the chai milk. Bring the mixture to a boil, whisking constantly, until thick, about three to five minutes. Remove from heat.
- 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 (this is called “tempering”), whisking constantly.
- Add in the chocolate chips until they are melted and the mixture is smooth.
- Pour the pudding into teacups.
- If you want, cover the surface of each of the chai pudding cups with some cut-out wax paper to prevent a skin from forming on the top of the pudding.
Refrigerate, covered, until cold.
