Chai Tapioca Pudding

A classic dessert made even better.

*We recommend this recipe with the following varieties:
Mandarin Masala Chai
Star Anise Masala Chai
Organic Matcha Masala Chai


  • 1 cup water
  • ½ cup small pearl tapioca (not instant)
  • 2½ cups whole milk
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • ½ cup granulated sugar
  • 1 teaspoon your favorite Blue Lotus Chai*


Makes approximately 3 cups.

  • 1. Place water and tapioca pearls in a 1½ quart pot.
  • 2. Let stand for 30 minutes until the pearls are plump and have absorbed the water. 
  • 3. Turn heat to medium-high. Pour in milk and salt; stir while bringing to a bare simmer. 
  • 4. Reduce heat to very low. Add sugar and cook uncovered.
  • 5. Stir frequently so tapioca doesn’t stick to bottom of the pan.
  • 6. Cook until the tapioca pearls have plumped and thickened, about 5 minutes.
  • 7. In a separate bowl, beat the eggs.
  • 8. Slowly whisk in about ½ cup of the hot tapioca. This equalizes the temperature between the two mixtures to avoid curdling.
  • 9. Pour the egg mixture into the pot with the rest of the tapioca
  • 10. Increase heat to medium and stir for several minutes until you get a thick pudding consistency that coats the back of a wooden spoon. Don't let the mixture boil.
  • 11. Take off the heat. Whisk in Blue Lotus Chai* until it dissolves.
  • 12. Cool for 15 minutes.
  • Serve either warm or cold with fresh fruit - and enjoy!