I’ve been getting a lot of feedback that the recipes I’ve been posting recently have all been featuring “real” teas, meaning my caffeine-sensitive fans aren’t feeling the love. So here is a caffeine-free, herbal tea-based concoction using everyone’s favorite South African herb, Rooibos.
It’s my second crack at a pudding recipe, and it is really tasty (and I’m not just pudding you on).
Rooibos Vanilla Pudding
2½ cups milk, divided
2 teaspoons Rooibos Vanilla
¼ cup demerera (“in the raw”) sugar
3½ tbsp cornstarch
1½ tsp pure vanilla extract
In a small saucepan, over medium heat, bring 2 cups milk and herbal tea to a simmer. Stir in sugar until dissolved. “Steep” for 5 minutes, then strain.
In a small bowl, whisk remaining ½ cup milk with cornstarch and vanilla until smooth. Gradually whisk cornstarch mixture into hot milk. With a wooden spoon or silicone spatula, stir until mixture returns to a simmer and thickens, about 4 minutes. Pour pudding into 4 small serving dishes and place plastic wrap over each dish, so that it touches the pudding directly (this will prevent a skin from forming). Refrigerate pudding 3 hours or until chilled.