Alishan Oolong Milk Pudding
A silky, lightly set milk pudding infused with creamy Alishan oolong—the tea's natural buttery, floral notes make a delicate, barely-sweet dessert.
Alishan's creamy, buttery character makes it a natural for a milk-based dessert, and this gentle pudding lets that quality take center stage. Steeping the oolong in warm milk infuses the whole thing with a soft, floral, almost milky-sweet aroma that needs only the lightest touch of sugar.
The beauty of this dessert is its restraint. Unlike rich custards, it is barely sweet and lightly set, so the focus stays on the delicate tea fragrance rather than sugar or cream. It is the dessert equivalent of a quiet, contemplative cup of Alishan.
A short steep is all you need—too long and the tea can turn astringent, losing the smooth, buttery quality that makes Alishan special. Straining the infused milk before setting keeps the texture flawlessly silky.
Serve these chilled, perhaps with a few fresh berries or a thread of honey, and a cup of Alishan alongside. Light, elegant, and gently fragrant, it is a dessert that feels as serene as the misty mountains the tea comes from.
Ingredients
- 2 cups whole milk
- 1/2 cup cream
- 3 tbsp Alishan oolong leaves
- 2 tbsp sugar
- 2 tsp powdered gelatin
- 3 tbsp cold water
- Fresh berries or honey, to serve
How to make it
- 1Warm the milk and cream until steaming, then remove from the heat, add the oolong leaves, cover, and steep for 8 minutes. Strain out the leaves.
- 2Bloom the gelatin in the cold water for 5 minutes.
- 3Gently rewarm the tea-infused milk, then stir in the sugar and bloomed gelatin until fully dissolved.
- 4Pour the mixture into small glasses or molds and chill for at least 4 hours, until lightly set.
- 5Top with a few fresh berries or a thread of honey just before serving.
- 6Serve chilled, ideally with a cup of Alishan oolong alongside.
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