Chocolate Chai Pudding

In a medium saucepan, bring the almond milk to a gentle simmer. Add the chai tea bags.

Simmer for three minutes, stirring gently. Do not boil.

Remove from heat, cover, and allow the tea to steep in the almond milk for 30 minutes.

Pass through a fine mesh strainer to remove the tea bags and any bits of loose tea. Discard the tea bags.

Re-weigh the infused milk. Add more milk as needed to reach 550 milliliters (about 2 1/2 cups).

In a medium saucepan, whisk together granulated sugar, cocoa powder, cornstarch, and fine sea salt.

Whisk in the chai-infused milk, and continue whisking until all lumps dissolve.

Cook mixture over medium heat, whisking frequently, until it comes to a low boil. Continue boiling until thickened, about 2 minutes. Remove from heat.

Let pudding cool for about 5 minutes, then scoop into ramekins or small serving bowls.

Cover each ramekin with clingfilm/plastic wrap, making sure the plastic touches the pudding. (This prevents a rubbery “skin” from forming on top.) Refrigerate for at least two hours, or overnight.

Just prior to serving, prepare the chai whipped cream.

Chai Whipped Cream

Add the whipping cream to a large mixing bowl or the bowl of a stand mixer. Whip on medium-high speed until soft peaks form.

Mix in the powdered chai latte mix.

Scoop a generous dollop of chai whipped cream on top of each portion of pudding. Garnish as desired. Serve immediately.