This sumptuous dessert is amazing & only takes about 20 minutes to make!
Bittersweet chocolate paired with the delicate mint & soft floral notes of ANGELWATER tea give this pudding a truly exquisite flavour. We came across a recipe for dairy-free chocolate pudding in the New York Times, & were inspired to infuse it with tea... it’s worked out brilliantly! While we love it with oat milk, feel free to try making it with other non-dairy milks as well.
Because this recipe is so easy to make, it’s fabulous for dinner or cocktail parties when you already have lots on the go or want to make dessert in advance. It’s wonderful served warm as well as cold, so you can prepare it in advance, making it ideal for any special occasions, including weddings, birthday parties & showers.
It is also a delicious mid-day or after school snack.
To dress this pudding up, serve it in vintage teacups &/or add your favourite garnishes. Try edible flowers, fresh fruit, or chopped nuts. Of course, it’s also lovely just on its own! Fill leftover pudding directly into small containers for school lunches. It’s a healthier alternative to pre-packaged puddings which often contain preservatives, artificial flavours, colours & a higher sugar content.
To explore different flavours, you can make this recipe with any of your other favourite Silk Road teas.
TEA & CHOCOLATE PUDDING (MADE WITH OAT MILK)
dairy-free, gluten-free & vegan
4 - 6 servings
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/4 teaspoon sea salt, finely ground
2 cups oat milk (or other non-dairy milk)
85 grams of bittersweet chocolate, finely chopped
6 tablespoons Angelwater loose leaf tea or 6 Angelwater teabags
1. Infuse cold or room temperature oat milk with tea flavour by adding 6 tablespoons dry tea leaves to 2 cups oat milk (or other non-dairy milk). Let it stand 20 minutes at room temperature or in the fridge & then strain out tea leaves.
2. In a small bowl, combine the cornstarch with a small amount of the oat milk (make a roux). Continue adding small amounts of oat milk & stirring until all the cornstarch is combined (this will prevent lumps in your pudding).
3. In a medium saucepan, stir together sugar, cocoa, & salt. Slowly stir in the oat milk/cornstarch mixture & any remaining oat milk, keep stirring until fully combined & smooth.
4. Continue stirring over medium-low heat, until the pudding begins to softly bubble & thicken. Use a spatula or wooden spoon to scrape down the sides & bottom of the pan. If the pudding is sticking to the bottom of the pan, turn down the heat. When ready, the pudding should coat the back of the spoon - about 5 to 10 minutes.
5. Add the chocolate, & quickly mix together until the pudding is thick & smooth - about 30 seconds.
6. Remove from heat & spoon the pudding into individual teacups or other serving cups. Let it cool slightly before serving. Leftover pudding can be refrigerated for up 1-2 days.