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Raspberry Almond Chocolate Pudding

Jazmin Milhollin TeaChef Level 3

A decadent chocolate pudding with a bright raspberry note!

5 h 15 m 2


  • 1 tbsp Raspberry Patch tea leaves
  • 3 tbsp cornstarch
  • 2 tbsp water (can also sub with raspberry tea)
  • 1 1/2 cups almond milk
  • 1/2 tsp almond extract
  • 1/4 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • Fresh raspberries- optional


1. Combine 1 tbsp Raspberry Patch tea leaves with 1 1/2 cup almond milk and cold brew in the fridge for at least 3 hours

2. Create cornstarch slurry buy mixing cornstarch and water together thoroughly

3. Strain tea leaves from almond milk

4. Sift cocoa power and sugar; mix into pot on stove (Stove should be OFF at this point)

5. Add milk and almond extract to pan, stirring slowly

6. Slowly pour cornstarch slurry in, making sure it is fully mixed in

7. Turn stove on medium heat; stir pudding mix consistently

8. Once mixture begins to boil, turn heat down to low and stir until thickened (around 3-7 more minutes)

9. Pour mixture into serving bowls, let cool an additional 5 minutes

10. Place in refrigerator for at least 2 hours

11. Enjoy! Optional- top with fresh raspberries

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