I’m moving at a glacial pace on a tea-themed e-book (UPDATE: it’s now a reality! Order here!) and I thought I’d share one of the recipes I developed early on in the process: Earl Grey Chocolate Pudding. You may remember that I paired the same lovely flavors last summer in my Chocolate Earl Grey Shake. It’s different, but it really works.
A very light, ultra smooth, creamy and completely guilt-free dessert or snack, this pudding gets its complex yet subtle flavors thanks to the black tea and oil of bergamot (which comes from a fruit – who knew?! – that is Earl Grey’s aroma hallmark). Tazo makes a heavenly Earl Grey and Bigelow’s variety is none too shabby, either. If the Earl isn’t your thing, try this with a couple of chai tea bags – or your favorite tea flavor – instead.
I guess I like pudding because I happen to have a few recipes on the blog. If you like pudding as much as I do, you might want to also check out:
- Mini Chocolate Mint Pudding Pies.
- Deep Dark Chocolate Truffle Pudding (Jazzy Vegetarian)
- White Chocolate Pudding
- Lemon Meringue Chia Pudding (The Lusty Vegan)
- Mint Chocolate Mint Pudding
- Dulce de Leche “Spooncream” (Amber Shea Crawley)
- Mocha Chia Pudding
- Ginger Green Matcha “Panna Cotta”
- Meyer Lemon & Lime Parfaits
- 1 cup non-dairy milk (I use soy)
- 2 Earl Grey tea bags
- 1 cup dates, pitted
- 1 cup boiling water
- 1/3 cup cocoa or cacao powder
- 12.3 ounces extra firm silken tofu
- In a small bowl or glass measuring cup, heat the non-dairy milk in microwave until it is very hot to the touch. Add the contents of the two tea bags and stir a few times to saturate, then cover tightly with foil and let steep for an hour or so - or put in the refrigerator to steep overnight.
- When ready to make the pudding, place the dates in a small bowl or glass measuring cup and cover with 1 cup boiling water. Let sit for 15-30 minutes. Drain but reserve the liquid.
- Take the non-dairy milk/tea mixture out of the refrigerator. No need to strain out the tea leaves, the whole kit-and-kaboodle goes into the pudding.
- In a blender, add the dates and non-dairy/tea mixture. Process until very smooth. Carefully add the cocoa powder and the tofu. Process again, adding small quantities of the reserved date water as needed to produce a super smooth and silky texture. Be careful not to add too much of the liquid as you’re going for a thick pudding. You should only need 1-2 tablespoons. (Use any leftover date water to cook your morning oatmeal.)
- When smooth, pour and spoon the mixture between 6 teacups (or other small containers). Chill for several hours before serving.
- This is delicious using chai tea as well. Add some vanilla extract when processing the pudding, taste and adjust for sweetness.