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Chai Pudding with Toasted Pistachios

Prep time 15 mins
Chill time 2 hrs
Yield Serves: 4
Enjoy your favorite coffee-house flavor at home with super-simple, no-bake Chai Pudding with Toasted Pistachios.


  • 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

Nutrition Information

  • calories 326
  • fat 16 g
  • satfat 6 g
  • protein 10 g
  • carbohydrate 37 g
  • fiber 2 g
  • cholesterol 113 mg
  • sodium 88 mg

How to Make It

  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.