Chocolate, gellato, pudding, who doesn’t like an occasional treat. Treating yourself doesn’t need to be complicated. If you are an avid tea drinker, enjoying flavors your find irresistible can be done in numerous creative ways.
Vanilla pudding is the perfect base for playing with flavors. It’s easy to make (yes, you can use the instant powder), it doesn’t contain loads of sugar (you add it by your taste) and it welcomes the amazing flavors of black tea.
Which tea to use?
Apple Crunch black tea is our favorite choice for mixing with apple chunks. Our second best choice would be Earl Grey (you can replace apples and cinnamon with raisins). Black and pu’er teas will give the best results. Do not use white or green teas.
What will you be needing?
0.5 litre of milk, 10 grams of loose leaf black tea, 1 bag of instant vanilla pudding, 1 spoon of vanilla sugar, 1 spoon of brown sugar, 1 apple, a bit of powdered cinnamon
How to do it?
Peel the apple and cut it into small chunks. Place apples, 1 spoon of sugar, cinnamon and water in a pan and let it boil for 20 minutes.
Put 470 ml of milk and tea leaves in another pan and place over fire for 5-10 minutes. DO not let it boil. Mix the remaining 30 ml of cold milk with instant powder and mix it well until fully dissolved. Strain the leaves from the milk and place it over fire again until boiled. Remove from fire and slowly add the pudding mixture. Stir well to prevent lumps and add boiled apple chunks. Let it simmer for few minutes. Let it cool down.
When to make it?
Whenever you feel adventurous and want to have kitchen fun times with your favorite black tea.
What to be careful about?
Remove the tea leaves after 5-10 minutes (depending on a type) or you could get a bitter pudding. Choose tea types that can handle high temperature (for example, Darjeeling should generally be avoided).
What are our suggested combinations?
- Chocolate Orange black tea with orange sugar
- Berry Berry Pu’er tea with blueberries
- Canadian Maple Cream black tea with 1/2 tea spoon of maple syrup at the bottom