Recipe: Vegan Chai Pudding

Also, if need be, this recipe can be made in the microwave. So it's so students who might have limited resources in university accommodation!

You'll need:

Chai spice - Check out our recipe here, or you could use chai tea bags

1 1/2 cups of water

1½ tbsp cornstarch

½ cup soy milk

1/2 cup of sugar - You can use a smaller amount of honey, rice malt syrup or any other sugar alternative

Method

To make the pudding, you'll first need to make a batch of chai simple syrup which you can later use for other recipes such as... chai lattes.

All you need to do is:

Microwave 1¼ cups of water in a mason jar (pint size) until boiling temperature and steep 4 chai tea bags, or 4 teaspoons of chai spice for 2-3 minutes.

Add ½ cup of sugar (or sugar alternative) and stir. You might want yours sweeter, but start with ½ cup and add more later.

If the sugar doesn't dissolve completely, throw it in the microwave to reheat a bit.

Refrigerate.

Now that you've got some chai simple syrup that's hopefully room temperature at the very least, it's time to start on the pudding.

To make the pudding:

In a half-pint mason jar, add 1½ tbsp corn starch, ¼ cup chai simple syrup, and ½ cup soy milk in that order.

Screw on top and shake vigorously until combined.

Remove top and microwave for a couple minutes, stirring every 15 seconds or so. Be careful to not leave it unattended because it wants to boil over.

You'll notice a change in texture very quickly, and the pudding is done when it leaves a thick coating on your spoon (or fork in my case).

Replace top and refrigerate until cool.

This recipe was adapted from an Instructable that was originally posted by AngryRedHead

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