Bubble Tea Pudding with Chia and Salted Cream Foam Recipe

Introduction

Enjoy a delightful twist on classic bubble tea with this creamy Bubble Tea Pudding featuring chia seeds and a luscious salted foam topping. It’s a refreshing, easy-to-make dessert perfect for tea lovers looking to try something new at home.

Ingredients

• 1 cup milk of choice
• 1 tsp black tea leaves
• 2 Tbsp dark brown sugar
• 1/2 tsp vanilla
• Pinch salt
• 1/4 cup chia seeds
• 1/4 cup whipping cream
• Pinch salt (for the foam)
• 1 tsp brown sugar (for the foam)

Instructions

1. Step 1: Heat the milk in a small saucepan until hot, then remove from heat and stir in the black tea leaves. Let the tea steep for 5 minutes before straining out the leaves.
2. Step 2: Stir the dark brown sugar, vanilla, and a pinch of salt into the hot tea-infused milk until fully dissolved.
3. Step 3: Cool the mixture in the refrigerator for 15 minutes to bring the temperature down.
4. Step 4: Stir the chia seeds into the cooled milk mixture.
5. Step 5: Pour the mixture evenly into two glasses and refrigerate for about 3 hours until the pudding has set.
6. Step 6: To make the salted foam, whisk the whipping cream with a pinch of salt and the brown sugar until soft peaks form.
7. Step 7: Spoon the salted foam on top of the set pudding before serving.

Tips & Variations

• Use full-fat milk or coconut milk for a richer pudding texture and flavor.
• Add a few cooked tapioca pearls for a more authentic bubble tea experience.
• For a stronger tea flavor, steep the tea leaves longer or use a stronger black tea variety.
• Try flavored powders like matcha or taro by mixing into the pudding base before chilling.

Storage

Store the pudding covered in the refrigerator for up to 3 days. Keep the salted foam separate and whip fresh before serving for the best texture. If needed, re-chill the pudding before adding the foam.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tea bags instead of loose tea leaves?

Yes, you can use 1 tea bag instead of loose leaves. Just steep it in the hot milk for 5 minutes before removing.

Do the chia seeds change the texture?

Chia seeds absorb liquid and create a gel-like texture, giving the pudding a pleasant, slightly chewy consistency that mimics tapioca pearls.

Bubble Tea Pudding with Chia and Salted Cream Foam Recipe

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★★★★★

4.9 from 76 reviews

This Bubble Tea Pudding offers a delightful twist on traditional bubble tea by incorporating chia seeds into a creamy milk base infused with black tea and sweetened with dark brown sugar. Topped with a luscious salted foam made from whipped cream, salt, and brown sugar, this pudding is a refreshing and unique dessert perfect for tea lovers looking for a fun, textured treat.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 3 hours 40 minutes
• Yield: 2 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Milk Tea Pudding

• 1 cup milk of choice
• 1 tsp black tea leaves
• 2 Tbsp dark brown sugar
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/4 cup chia seeds

Salted Foam Topping

• 1/4 cup whipping cream
• Pinch of salt
• 1 tsp brown sugar

Instructions

1. Steep the tea: Heat 1 cup of milk in a small saucepan until hot but not boiling. Remove from heat and stir in 1 teaspoon of black tea leaves. Let it steep for 5 minutes to allow the tea to infuse the milk, then strain out the tea leaves.
2. Sweeten the milk: While still warm, stir in 2 tablespoons of dark brown sugar, 1/2 teaspoon of vanilla extract, and a pinch of salt into the tea-infused milk until fully dissolved.
3. Cool the mixture: Place the sweetened tea milk in the refrigerator and chill for 15 minutes to bring down the temperature and prepare for the chia seeds.
4. Add chia seeds: Stir in 1/4 cup of chia seeds evenly into the cooled tea milk mixture. The chia will start to swell and thicken the pudding as it sets.
5. Set the pudding: Pour the chia tea mixture into two serving glasses and refrigerate for about 3 hours or until the pudding is fully set and the chia seeds have expanded forming a gel-like texture.
6. Prepare salted foam: In a mixing bowl, whisk 1/4 cup whipping cream together with a pinch of salt and 1 teaspoon of brown sugar until soft peaks form, creating a light and fluffy salted foam topping.
7. Assemble and serve: Spoon or pipe the salted foam evenly on top of the set chia pudding. Serve chilled for a refreshing dessert experience.

Notes

• Use your preferred type of milk: dairy, almond, oat, or coconut milk all work well.
• Adjust the sugar amount to your taste for sweetness.
• For a stronger tea flavor, use a higher quality black tea or let steep slightly longer.
• The chia seeds absorb liquid and thicken over time, so do not stir the pudding after setting to maintain texture.
• Salt in the foam balances the sweetness and complements the tea flavor.
• This dessert is best served fresh but can be refrigerated for up to 24 hours.

Keywords: bubble tea pudding, chia pudding, black tea dessert, salted foam, tea dessert, chia seeds, milk pudding