Dirty Chai Tapioca Pudding with Oatmeal Raisin Cookie Crumble

Ingredients

• 1/2 cup tapioca pearls
• 3/4 cup brewed espresso
• 1 1/4 cup unsweetened almond/coconut milk
• 1 1/2 teaspoon chai tea
• 1 teaspoon vanilla extract
• 3 tablespoons maple syrup
• pinch kosher salt
• 4 Udi's Gluten Free Soft Baked Oatmeal Raisin Cookies (crumbled)

Instructions

1. 1

   Place tapioca pearls in a small bowl, cover with cold water and let soak for at least 1 hour.

2. 2

   Drain tapioca and set aside.

3. 3

   Place almond/coconut milk in a small pot over medium heat and bring to a simmer. Place chai tea in an infuser and let steep in the pot with the milk over low heat for 5 minutes.

4. 4

   Remove tea infuser and discard. Add the brewed espresso, vanilla, maple syrup and salt to the pot, whisk to combine.

5. 5

   Add the tapioca pearls, increase heat to medium and stir frequently over a low simmer until pudding thickens and tapioca turns from white to clear, about 20-25 minutes.

6. 6

   Pour the pudding mixture into 4 containers. Top each with the cookie crumbles and serve. Alternatively, refrigerate pudding to serve chilled and top with the cookie crumbles before serving.