Chai Pudding with Toasted Pistachios

Chai Pudding with Toasted Pistachios Recipe
Enjoy your favorite coffee-house flavor at home with super-simple, no-bake Chai Pudding with Toasted Pistachios.


Serves: 4

Recipe Time

Prep: 15 Minutes
Chill: 2 Hours

Nutritional Information

Calories 326
Fat 16 g
Satfat 6 g
Protein 10 g
Carbohydrate 37 g
Fiber 2 g
Cholesterol 113 mg
Sodium 88 mg


2 cups whole milk
4 chai tea bags
2 tablespoons plus 1 1/2 tsp. cornstarch
1/2 cup sugar
2 large eggs
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/2 cup toasted shelled pistachios, coarsely chopped
Freshly whipped cream, optional
Cinnamon, optional


1. Bring milk to a simmer in a pan over medium-high heat. When bubbles form around edges, remove from heat and add tea bags. Cover and set aside to steep for 10 minutes. Combine cornstarch and sugar in a large heatproof bowl. Whisk in eggs one at a time.

2. Remove tea bags; squeeze to extract as much liquid as possible. Whisking constantly, gradually add to cornstarch mixture. Pour back into pan and whisk over medium-high heat until thickened and smooth, 3 to 5 minutes. (Watch carefully to prevent scorching.) Remove from heat and stir in butter and vanilla.

3. Pour pudding into 4 3/4-cup ramekins or bowls. Cover each, pressing plastic wrap directly onto surface, and refrigerate until firm, at least 2 hours. Add a dollop of whipped cream and dust with cinnamon, if desired. Sprinkle with pistachios and serve cold.

June 2014
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