From the kitchen
Spiced Chai Milk Pudding, Muhallabia
An eggless, starch-thickened traditional pudding elevated with a rich chai spice matrix. The camel milk provides an ultra-glossy finish that feels surprisingly light.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 2 cups Camel Milk
- 3 tbsp Cornstarch
- 3 tbsp Pure Maple Syrup
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- Pinch each: Clove, Cardamom, Black Pepper
Method
- While the saucepan is completely cold, pour in the camel milk and whisk in the cornstarch until entirely dissolved and free of lumps.
- Whisk in the maple syrup alongside the cinnamon, ginger, clove, cardamom, and black pepper.
- Place the saucepan over medium-low heat. Stir continuously with a heatproof spatula, scraping the bottom to prevent catching.
- Bring the mixture to a very gentle simmer. Cook for 2-3 minutes as it thickens into a rich, glossy, velvet pudding consistency.
- Pour into individual dessert cups or small bowls. Serve warm, or chill in the refrigerator for an hour before enjoying.
Kitchen note
The hint of black pepper in the chai blend acts as a brilliant bridge to the natural salinity of the camel milk, creating an exceptional depth of flavor.
Culinary Library
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