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Tea Pudding
1 1/2 c strong steeped tea
1 1/2 c vanilla soy milk
1/4 c sugar*
4 heaping tbsp cornstarch
* vanilla soy is already sweetened so it is best to taste test to find
your sweetness level.
Mix all ingredients in saucepan until smooth. Over medium heat, stir
constantly, this will help prevent lumps, until bubbles break the
surface. Turn off heat and slightly cool and then put into dessert cups
and refrigerate.
Serve with fruit, treats and or garnish with edible flowers.
When one has tea and wine, one will have many friends.
Chinese Proverb
The gaiwan, China's favourite teacup, was developed during the Ming
dynasty and is still used commonly today. The gaiwan's three pieces: a
saucer, cup with no handle, and lid are used to brew and drink the tea,
eliminating the teapot.
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