John Myers
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Chai Latte Pudding with Marinated Pomegranate Seeds
The perfect chai latte pudding with marinated pomegranate seeds recipe with a picture and simple step-by-step instructions.
pudding
- 1 l Milk
- 80 g Sugar
- 0,5 tsp Cinnamon
- 3 tsp Darjeeling first flash
- 6 Cadamom capsules
- 1 tsp Fennel seeds
- 4 Cloves
- 1 Star anise
- 1 pinch Salt
- 80 g Strength
marinated pomegranate seeds
- 8 tbsp Pomegranate seeds
- 2 tsp Raw cane sugar
- 2 tbsp Rum
pudding
- Put the milk (reserve a little) together with the sugar, the pinch of salt and the cinnamon in a saucepan. Roughly poke the cardamom, star anise, cloves and fennel in a mortar and put everything in a spice bag and add it to the milk. Bring the milk to the boil while stirring. Also put the tea in a spice sachet.
- Now remove the milk from the stove and add the tea, stir and let it steep for about 4 – 5 minutes. In the meantime, mix the starch with the rest of the cold milk. After the 5 minutes, remove BOTH spice bags and bring the milk to the boil again and then stir in the starch and cook for at least 1 minute while stirring. Then pour the pudding into dessert glasses and let cool.
marinated pomegranate seeds
- Put the pomegranate seeds in a bowl and mix with the rum and sugar and leave to steep.
finish
- Pour the pomegranate seeds over the pudding and serve.
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