Chocolate Chai Pudding

Mark Boughton/styling: Teresa Blackburn
  • Yield: 4 servings


2cups 2 percent reduced-fat milk, divided
4-- bags chai tea
3tablespoons cornstarch
1/3cup sugar
1/8teaspoon salt
1/2cup semi-sweet chocolate chips
1teaspoon vanilla extract
1/2cup whipped cream (optional)
-- Cinnamon (optional)


  1. In a microwave-safe bowl, heat 1 1/2 cups milk on HIGH 1 to 2 minutes until very hot but not boiling. Place tea bags in milk, cover with towel or plastic wrap and let steep 5 to 6 minutes. Remove tea bags, gently squeezing out milk; discard bags.
  2. Meanwhile, mix cornstarch, sugar and salt. Whisk in remaining ½ cup (chilled) milk until combined; stir in chocolate chips and warm milk tea. Cook on HIGH, uncovered, in microwave 4 to 5 minutes, until thick and bubbly, stirring every 2 minutes. Stir in vanilla. Serve warm, or cover with plastic wrap (let wrap touch top of pudding) and let cool before serving. Sprinkle with cinnamon and top with whipped cream, if using.

Variation: To make Vanilla Berry Pudding, substitute a berry-flavored tea and leave out the chocolate chips.

Recipe by Serena Ball, R.D.

Nutritional Info *per serving

  • Calories 309
  • Fat 14f
  • Cholesterol 30mg
  • Sodium 146mg
  • Carbohydrate 43g
  • Fiber 1g
  • Protein 5g
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