Start by brewing some very strong chai tea–two tea bags in about 3 tbsp. of boiling water. Let steep and allow to cool before squeezing the tea bags to extract as much tea as possible, then set aside. Next prepare the vanilla pudding, and allow it to cool completely before whisking in the chai tea and a few sprinkles of cinnamon. The pictures in this blog entry are courtesy of Lesley of www.blameitonthefood.com.
2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 1/2 c. whole milk
4 egg yolks
2 tbsp. butter, cut into pieces
1 tsp vanilla extract
1. In a medium saucepan, off heat, whisk together sugar, cornstarch and salt. Very gradually whisk in milk, then whisk in the egg yolks.
2. Wisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low, still whisking and cook one minute more. Remove from heat and immediately pour through a sieve into a bowl. Stir butter and vanilla into the hot pudding.
3. Press plastic wrap to the surface of the pudding to prevent a skin from forming. Chill at least 3 hours, then whisk in the chai tea and a little cinnamon.