This is the perfect season for chai lattés. It’s also the perfect season for comfort foods. This dessert combines the two in a rich and deliciously Indian-spiced pudding that begs to be enjoyed on a comfy sofa while wrapped in a blanket.
Masala Chai Latté Pudding
2 cups non dairy milk [I used So Delicious Unsweetened Coconut milk]
6 oz non dairy vanilla yogurt
½ cup date sugar
1 block organic firm silken tofu
4 T organic cornstarch
1 tsp vanilla extract
¼ tsp salt
8 green cardamom pods
1 stick cinnamon
½ tsp ground mace
4 bags Assam Black tea
1 inch ginger, sliced
¼ tsp freshly-cracked black pepper
Pour 1 ½ cups milk into a pot and heat over medium low. Add the cloves, cinnamon, mace, cardamom, ginger, pepper. Steep for ten minutes. Add the tea bags and steep for an additional five minutes. Strain over a fine mesh strainer and wring out the tea bags. Return the pot to the stove. Dissolve the sugar into the flavored milk. Dissolve the cornstarch in the remaining ½ cup of milk and pour into the flavored milk. Bring to a low simmer until the mixture thickens.
Add the tofu, vanilla and yogurt to a blender and pulse until homogenous. Add the thickened flavored milk and blend until smooth. Pour into ramekins and chill until set.
I garnished mine with some Indian-spiced sliced almonds, but any toasted nut would be a great choice to add a bit of crunch on top.