Bubble Tea Pudding – with Chia and Salted Foam

This Bubble Tea Pudding is the perfect solution for satisfying your bubble tea cravings in a healthier way. It combines the rich, creamy flavor of milk tea with the chewy texture of chia seeds and is topped with a delicious salted foam. This recipe offers a guilt-free alternative to the classic bubble tea, making it easy to enjoy this treat without the extra sugar and cost of takeout.

With this homemade version, you can enjoy a comforting dessert that’s easy to prepare and stores well in the fridge. The chia seeds mimic the chewy texture of tapioca pearls, while the salted foam provides a rich, savory contrast to the sweetness of the milk tea base. Plus, it’s customizable—you can make it vegan and adjust the sweetness to your taste.

Ingredients

• 1 cup milk of choice (dairy or non-dairy, such as almond, oat, or soy)

• 1 tsp black tea leaves

• 2 Tbsp dark brown sugar

• 1/2 tsp vanilla extract

• A pinch of salt

• 1/4 cup chia seeds (black chia seeds work best for visual contrast, but white chia seeds can be used too)

• 1/4 cup whipping cream (use coconut cream for a dairy-free option)

• A pinch of salt (for the foam)

• 1 tsp brown sugar (for the foam)

Instructions

1. Prepare the Milk Tea Base: Start by heating the milk in a small saucepan over medium heat. Once the milk is hot but not boiling, remove it from the heat and stir in the black tea leaves. Let the tea steep for about 5 minutes. After steeping, strain the tea leaves out using a fine-mesh strainer, leaving only the infused milk.

2. Sweeten the Milk: While the milk is still warm, stir in the dark brown sugar, vanilla extract, and a pinch of salt. Stir until the sugar dissolves completely.

3. Chill the Milk Tea: Allow the milk tea mixture to cool for about 15 minutes at room temperature, then transfer it to the fridge and chill for another 15 minutes. This cooling step helps the chia pudding set more quickly.

4. Add Chia Seeds: Once the milk tea mixture has cooled, stir in the chia seeds. Make sure they are evenly distributed throughout the liquid.

5. Refrigerate to Set: Pour the mixture into two glasses or jars and place them in the refrigerator. Let the pudding set for at least 3 hours. The chia seeds will absorb the liquid and thicken the mixture into a pudding-like consistency.

6. Make the Salted Foam: While the pudding is setting, prepare the salted foam. In a separate bowl, whisk the whipping cream with a pinch of salt and brown sugar until soft peaks form. The foam should be light and airy but not too stiff.

7. Serve: Once the pudding has set, top each glass with a generous dollop of salted foam. Serve immediately for the best texture, or refrigerate the pudding and foam separately if preparing ahead of time.

Tips and Variations

• Vegan Version: To make this recipe vegan, swap the dairy milk for a plant-based milk like almond, oat, or soy. For the foam, use coconut cream instead of whipping cream to keep it dairy-free.

• Different Teas: While black tea is most common for milk tea, you can experiment with other types like Earl Grey for a hint of citrus or chai for a spiced variation.

• Adjusting Consistency: If you prefer a thinner texture, simply add more milk to the pudding mixture before refrigerating. You can even enjoy it as a drink if you add extra milk to thin it out.

• Sweetness Level: If you like your pudding on the sweeter side, feel free to increase the brown sugar. You can also use coconut sugar or maple syrup for a different flavor profile.

Storage

Store the Bubble Tea Pudding in an airtight container in the refrigerator for up to 5 days. The chia pudding will maintain its thick texture, while the salted foam should be whipped fresh if stored for more than a day.

FAQs

How long does the pudding last in the fridge?

This pudding can be stored in the fridge for up to 5 days. The chia pudding will hold up well, but for the best texture, whip the salted foam just before serving.

Can I skip the salted foam?

You can definitely enjoy the pudding without the salted foam. The pudding itself is delicious on its own, but the foam adds a rich, creamy contrast that takes it to the next level.

Can I use other seeds instead of chia?

Chia seeds are ideal for this recipe because they absorb liquid and form a gel-like consistency, providing that “boba” texture. Other seeds may not work as well for mimicking the tapioca pearls.

Can I turn this into a drink?

Yes, you can! If you prefer a thinner consistency like a bubble tea drink, simply add more milk to the pudding mixture before refrigerating. Once it’s set, pour it over ice and enjoy a creamy, chilled milk tea.

Conclusion:

This Bubble Tea Pudding is an easy-to-make, healthier alternative to traditional bubble tea. It’s delicious, customizable, and perfect for anyone who wants a comforting treat without the excess sugar. Whether enjoyed as a snack or a dessert, this pudding is sure to satisfy your bubble tea cravings!