Chai Pudding With Toasted Pistachios

• 2 cups whole milk
• 4 chai tea bags
• 2 tablespoons plus 1 1/2 tsp. cornstarch
• 1/2 cup sugar
• 2 large eggs
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup toasted shelled pistachios, coarsely chopped
• Freshly whipped cream, optional
• Cinnamon, optional

1. Bring milk to a simmer in a pan over medium-high heat. When bubbles form around edges, remove from heat and add tea bags. Cover and set aside to steep for 10 minutes. Combine cornstarch and sugar in a large heatproof bowl. Whisk in eggs one at a time.
2. Remove tea bags; squeeze to extract as much liquid as possible. Whisking constantly, gradually add to cornstarch mixture. Pour back into pan and whisk over medium-high heat until thickened and smooth, 3 to 5 minutes. (Watch carefully to prevent scorching.) Remove from heat and stir in butter and vanilla.
3. Pour pudding into 4 3/4-cup ramekins or bowls. Cover each, pressing plastic wrap directly onto surface, and refrigerate until firm, at least 2 hours. Add a dollop of whipped cream and dust with cinnamon, if desired. Sprinkle with pistachios and serve cold.

milk, cornstarch, sugar, eggs, unsalted butter, vanilla, pistachios, freshly whipped cream, cinnamon

Taken from www.myrecipes.com/recipe/chai-pudding-toasted-pistachios (may not work)