I made the chai tea as usual, then combined it with my rice and coconut milk. Since the chai tea is strained of the spices and the loose tea, I added those spices back into the rice pudding, plus some more sugar, lemon zest and some cayenne pepper. Its a play around, sweeten and spice as you go kind of recipe. Add or subtract flavors to your liking, if you like it sweeter add more brown sugar, thicker more coconut milk, or spicier more cayenne.
CHAI TEA (for rice pudding)
For drinking my water to milk ratio would be a little different, see CHAI TEA recipe.
3 C. soy milk (or regular)
1 C. water
1/8 tsp. cardamon or 1-2 pods
1/4 tsp. cloves
2 cinnamon sticks or 1/2 tsp.
Fresh grated ginger - 1/2 inch or 1/2 tsp ginger powder
3 bags of darjeeling tea or about 3 TBSP loose black tea
2 TBSP honey
3 TBSP brown sugar
Boil the water milk and spices, then add the tea, honey and brown sugar. Simmer for about 5 min, then strain.
SPICY MASALA CHAI RICE PUDDING WITH COCONUT MILK
About 2 1/2 C. cooked jasmine rice
About 3/4 C. Coconut Milk
Chai Tea (above)
1/2 C. brown sugar, to desired sweetness
1/4 tsp. cardamom or 1-2 whole cardamom pods
1/4 tsp. cloves
1 cinnamon stick or 1/2 tsp cinnamon
Fresh ginger - 1/2 inch grated (about 1 tsp) or 1/2 tsp of ground ginger
1 tsp fresh lemon zest
1/4 tsp cayenne, to desired heat
Bring rice, chai tea and coconut milk to a boil in a heavy sauce pan. Add the spices and simmer on low heat until the rice pudding is at your desired thickness. Cool in the fridge. Serve topped with toasted shredded coconut.