Chai-Spiced Tapioca Pudding

You can customize this exotic-tasting pudding by substituting other spices to create different chai blends—whole black peppercorns, whole cloves and star anise are all great additions.

MAKES: 6 servings

PREP TIME: 20 minutes

STANDING TIME: 25 minutes

COOKING TIME: about 15 minutes

CHILLING TIME: at least 1 hour

INGREDIENTS:

• 1 tsp whole green cardamom pods
• 1 cup water
• 1 plain black tea bag
• 1 cinnamon stick (3 inches)
• ⅓ cup small pearl tapioca
• 2 large eggs
• 1 ½ cups whole or 2% milk
• 1 cup whipping cream (35%)
• ½ cup granulated sugar
• ¼ tsp ground ginger
• ¼ tsp freshly grated nutmeg
• Pinch of fine sea salt
• 1 large ripe mango, peeled, pitted and cut into ½-inch pieces
• Whipped cream for serving (optional)

INSTRUCTIONS:

1. Using the flat side of a large knife or the back of a spoon, crush the cardamom pods slightly. Place them in a tea ball or wrap them in a small piece of cheesecloth and secure it with kitchen twine. cheesecloth and secure it with kitchen twine.
2. In a medium saucepan, bring the water to a boil over medium-high heat. Remove from the heat and add the cardamom pods, tea bag and cinnamon stick. Let steep for 5 minutes.
3. Discard the tea bag. Add the tapioca to the water. Let stand for 20 minutes.
4. Meanwhile, whisk the eggs well in a medium bowl. Set aside.
5. Add the milk, cream, sugar, ginger, nutmeg and salt to the saucepan containing the tapioca. Bring to a gentle boil over medium-low heat, stirring constantly.
6. Turn down the heat to low. Cook, stirring gently, until the mixture thickens and the tapioca pearls swell and become translucent, 8 to 10 minutes. Discard the cardamom and cinnamon stick.
7. Stir a few tablespoonfuls of the hot tapioca mixture into the eggs to temper them, then add the egg mixture to the saucepan. Cook over low heat, stirring constantly, for 3 minutes.
8. Remove from the heat. Spoon the pudding into six individual glasses or a large serving bowl. Lay a piece of plastic wrap directly on the surface of the puddings, then chill for at least 1 hour, or overnight. (The ungarnished puddings can be covered and refrigerated for up to 3 days.) Top the puddings with the mango and serve with whipped cream (if using).