By Anna Olson
- Prep: 10 min
- Cooking: 15 min
- Refrigeration: 3 h
- 2 1/2 cups (625 mL) milk divided
- 2 bag Earl Grey tea
- 1/4 (50 mL) granulated sugar
- 3 1/2 tbsp (52 mL) cornstarch
- 1 1/2 tsp (75 mL) pure vanilla extract
- Sifted cocoa powder for garnish
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In a small saucepan, over medium heat bring 2 cups (500 mL) milk and tea bags to a simmer. Stir in sugar until dissolved. Remove tea bags, squeezing out gently.
In a small bowl, whisk remaining 1/2 cup (125 mL) milk with cornstarch and vanilla until smooth. Gradually whisk cornstarch mixture into hot milk. With a wooden spoon or silicone spatula, stir until mixture returns to a simmer and thickens, about 4 minutes. Pour pudding into 4 small serving dishes and place plastic wrap over each dish, so that it touches the pudding directly (this will prevent a skin from forming). Refrigerate pudding 3 hours or until chilled.
To serve, remove plastic wrap and dust lightly with cocoa powder.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||17 % / 192 mg|
|Vitamin B12:||36 %|
|Vitamin D:||37 %|