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Dirty chai tapioca pudding is topped with gluten-free oatmeal raisin cookie crumble and makes a deliciously aromatic and decadent dessert.
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Dirty Chai Tapioca Pudding with Oatmeal Raisin Cookie Crumble

Dirty chai tapioca pudding is topped with gluten-free oatmeal raisin cookie crumble and makes a deliciously aromatic and decadent dessert.
Prep Time1 hour 10 minutes
Cook Time25 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: chai tapioca pudding, dirty chai, dirty chai pudding, tapioca pudding, vegan pudding, vegetarian pudding
Servings: 4 servings
Author: Gina Matsoukas

Ingredients

  • 1/2 cup tapioca pearls
  • 3/4 cup brewed espresso
  • 1 1/4 cup unsweetened almond/coconut milk
  • 1 1/2 teaspoon chai tea
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • pinch kosher salt
  • 4 Udi's Gluten Free Soft Baked Oatmeal Raisin Cookies crumbled

Instructions

  • Place tapioca pearls in a small bowl, cover with cold water and let soak for at least 1 hour.
  • Drain tapioca and set aside.
  • Place almond/coconut milk in a small pot over medium heat and bring to a simmer. Place chai tea in an infuser and let steep in the pot with the milk over low heat for 5 minutes.
  • Remove tea infuser and discard. Add the brewed espresso, vanilla, maple syrup and salt to the pot, whisk to combine. 
  • Add the tapioca pearls, increase heat to medium and stir frequently over a low simmer until pudding thickens and tapioca turns from white to clear, about 20-25 minutes.
  • Pour the pudding mixture into 4 containers. Top each with the cookie crumbles and serve. Alternatively, refrigerate pudding to serve chilled and top with the cookie crumbles before serving.

Nutrition

Serving: 1SERVING | Calories: 168kcal | Carbohydrates: 35g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 66mg | Sugar: 15g