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Another one from relish.com. This one may need a few tweaks for next time
2 c. milk, divided
3 bags chai tea
3 T. cornstarch
1/4 c. sugar (I used all Splenda and it had no funky taste)
1/8 t. salt
3 oz. Trader Joe's 70% chocolate bar, chopped (original was 1/2 c. chocolate chips)
1 t. vanilla
Heat 1 1/2 cups milk in a microwave safe bowl until very hot, but not boiling. Put tea bags in milk and cover. Let steep 5-8 minutes and remove/squeeze tea bags. Add chocolate and mix in as it melts.
Meanwhile, mix cornstarch, sugar, and salt in a glass mixing cup. Add last 1/2 c. milk and whisk together. Stir cornstarch mixture into hot milk and whisk. Return to to microwave and cook until bubbly, stopping to whisk every minute or so. Remove, cool a bit (whisking to prevent a skin from forming) and stir in vanilla. Cover with plastic wrap and cool in fridge.
NOTE: This recipe, as is, made a VERY thick pudding. My usual vanilla pudding uses just 2 T. cornstarch (and two egg yolks) to thicken. I suspect the extra cornstarch plus chocolate is the reason. I wouldn't want it as loose as the vanilla, but I will probably try 2 1/2 T. of cornstarch next time.
With 3 T. cornstarch and Splenda, about 80 g carb per recipe.
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