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.
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I want one of these right now!! I love Earl grey tea.
It’s my second favorite tea 🙂
This looks so yum! But I am astounded that you use the leaves too? Do you not get any bitterness from the leaves? I love earl grey and drink at least 6 cups of it every day, but i never brew it for too long because of the bitter factor. I feel like it would be safer to make the tea stronger, but strain the leaves out? Anyway, this was just my thoughts! 🙂
Hey Jane! An excellent question! When I made this the first few times, I brewed the tea and then discarded the leaves – for the exact reason you state: possible bitterness. Then I made a version using an herbal tea and didn’t discard the leaves. It worked out quite well with no hint of the leaves after blending, so the next time I made the Earl Grey version I decided to try it w/ the leaves. There was absolutely no bitterness and the leaves broke down enough that I couldn’t even see them. Of course, if you’re worried about bitterness, strain the leaves out. You really don’t need to make a stronger brew, either – the Earl Grey flavor comes through.
Thank you! It’s great to get the details of your experimenting! I think I will try with the leaves after your reassurance! I use loose tea so I think 2 tsp is probably the equivalent of 2 teabags.:)
Pudding is am absolute favorite. How many hours of my life did I waste stirring the pot to keep the milk from burning???
This sounds much more fun to make and I’m sure more healthy and delicious! Glad to hear about your e-book
I think I could live on pudding… And YES! I remember stirring and stirring!! And that crazy film that would form on top – ewww!
I LOVE the smell of earl grey tea. I once hung two tea bags in my car in an attempt to use them as an air freshener. It didn’t work so well, but that’s OK. This looks delicious.
Hi Annie. I’m sitting here enjoying a small dish of this lovely pudding, straight from the Vitamix. Holy Crackers!!! It is absolutely lovely. I made the chai version, but forgot the vanilla. Still delicious! Next time I’ll try the Earl Gray, and there will be a next time.
(Your timing on posting this couldn’t have been better for me as I am recovering from surgery and on a liquid/soft food diet for the next 3 weeks.)
Hey Terri! I’m so glad you like it! There really are so many flavor possibilities. Wishing you a speedy recovery!
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I made your lovely special puddings & loved them so much! So yummy too!
Hey Ann, I just nominated your lovely blog to the Saveurs awards 2016!! Ooh yes! xxx I nominated you 2! Once for the best how-to food blog & once for the best food photography food blog! xxx
Aw, Sophie! Thank you so much! I really appreciate that xoxo
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