Throat Coat Honey-Steeped Rice Pudding
A soft, slow-cooked rice pudding steeped with Throat Coat Blend, sweetened with honey and finished with cinnamon and vanilla — served warm in winter or chilled in summer.
Rice pudding is already one of the softest, most coddling desserts around, which makes it a natural match for Throat Coat Blend's thick, silky texture. Steeping the tea directly in the milk before cooking infuses every spoonful with licorice's faint sweetness and the rounder, earthier notes of slippery elm and marshmallow root.
The key technique is a long, low simmer — the rice needs time to release its starches and absorb the tea-infused milk fully, which mirrors the slow, gentle approach the tea itself rewards when steeped for a full 8–10 minutes rather than rushed.
A touch of honey, rather than refined sugar, complements the blend's natural sweetness and adds its own floral depth, so the pudding tastes like the tea it was steeped in rather than like sugar.
Serve warm in cooler months or chilled in summer, with a light dusting of cinnamon on top. It's an easy make-ahead dessert that keeps in the fridge for several days and only gets creamier as it sits.
Ingredients
- 4 cups whole milk
- 3 Throat Coat Blend tea bags (or 3 tbsp loose blend)
- 3/4 cup short-grain rice (such as arborio)
- 1/4 cup honey
- 1 cinnamon stick
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup heavy cream (optional, for extra richness)
- Ground cinnamon, for garnish
How to make it
- 1Heat the milk in a saucepan until just steaming, then remove from heat. Add the tea bags or loose blend and the cinnamon stick, cover, and steep for 10 minutes. Strain to remove the tea and cinnamon stick.
- 2Return the infused milk to the saucepan over low heat. Add the rinsed rice and salt, and bring to a gentle simmer.
- 3Cook uncovered over low heat for 35–40 minutes, stirring frequently, until the rice is fully tender and the pudding has thickened to a creamy consistency.
- 4Remove from heat and stir in the honey and vanilla extract. If using, fold in the heavy cream for extra richness.
- 5Spoon into bowls and serve warm, or chill for at least 2 hours and serve cold. Dust with ground cinnamon just before serving.
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