Bubble Tea Pudding with Chia and Salted Cream Foam Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
