Ever been invited to a dinner party where the number of dietary restrictions almost outnumbers the number of guests? Lactose intolerance? No ice cream. Gluten free? No pizza, no bruschetta, no lasagna. Vegan? No eggs, no cheese, no… honey?
“Tapioca is made from the starch of the cassava plant. This gluten free option is mainly comprised of carbohydrates and does offer a small amount of iron.”
For most people, a tofu salad would seem like a safe option (except of course if there is a Paleo in the room). But I would say the safest (and yummiest) option would be to bring a dessert. Tapioca offers a nice low calorie dessert after a heavy meal. Infusing it with your favourite masala chai tea makes this dish a winner. Simple to make, and it also ticks all the boxes – lactose free, gluten free and vegan… hey even a Paleo might be able to eat it! For another variation see Chia Seed and Wild Rice Pudding with Maple Syrup and Almonds which uses chia seeds in place of tapioca.
This Recipe Redux challenge was to create a healthy recipe using tea. My favourite homemade Masala Chai Tea Recipe can be seen here, but you may have some pre-prepared tea already on hand. Is it important to spend the extra $$ for Fairtrade? Yes. Read why on my Berry Cucumber Iced Tea post.
Chai Tea Infused Tapioca Pudding
A simple vegan and gluten free dessert made using your favourite masala chai tea mix. This low calorie treat is a perfect ender to a nice meal with friends.
- 1 cup whole tapioca pearls [soaked for 24 hours] not quick cooking
- 1 tsp masala chai tea dry
- 1 cup water boiled
- 3 " chunk of ginger
- 3 cups milk alternative soy or almond milk
- 1 tsp vanilla extract
- 3-4 tbsp. honey raw
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
Soak the tapioca pearls overnight for 24 hours, covered with at least 3 inches of cold water.
To make the pudding first steep the tea in 1 cup of boiled water. Black tea usually needs about 2 minutes to seep. Strain and discard the tea leaves, preserving the tea.
Combine the tea, milk alternative, vanilla and ginger in a saucepan and bring to a boil. Lower the heat to medium, add honey and stir to combine.
Strain the tapioca pearls, discarding the water. Add the tapioca pearls, salt and cinnamon to the milk mixture. Let simmer for 20-25 minutes or until tapioca is tender. Stir regularly.
Once the pudding has finished cooking let sit for at least 15 minutes to cool. Remove the ginger and enjoy.
Make it Vegan: Use maple syrup in place of honey
Change the Tea: Try an earl grey tea with honey
Make it Soy free: Use a homemade almond milk for a creamy pudding
Nutrition Information for Chai Tea Infused Tapioca Pudding