from the National Honey Board

Honey Chai Pudding


2 1/2 cups - milk
1/2 teaspoon - cinnamon powder
1 tablespoon - ginger, chopped
1/2 teaspoon - cardamom powder
1/4 teaspoon - salt, kosher
1 teaspoon - vanilla bean paste
1/4 cup - honey
1 each - tea bags
1/4 cup - corn starch
4 each - egg yolks
1 tablespoon - butter
2 tablespoons - white rum, (optional)


Place a fine-mesh sieve over a medium bowl; set aside. In a sauce pan over medium heat, mix together milk, cinnamon, ginger, cardamom, salt, vanilla bean paste, honey and tea bags. Bring to gentle boil. Once the milk becomes a beige color, turn off heat and pour mixture through the sieve into the bowl and let cool. Once mixture is cool, pour into a sauce pot and whisk in corn starch, taking care to dissolve corn starch completely. Whisk in egg yolks one at a time. Whisking constantly, cook over medium heat until the mixture begins to thicken slightly. Reduce heat to low, still whisking, cook for 1 minute. Remove from heat. Stir in butter and white rum. Serve warm divided into 4 portions or chill for at least 3 hours. Before serving, whisk pudding until smooth.