Earl Grey Tea Pudding

In a small saucepan, over medium heat bring 2 cups (500 mL) milk and tea bags to a simmer. Stir in sugar until dissolved. Remove tea bags, squeezing out gently.

In a small bowl, whisk remaining 1/2 cup (125 mL) milk with cornstarch and vanilla until smooth. Gradually whisk cornstarch mixture into hot milk. With a wooden spoon or silicone spatula, stir until mixture returns to a simmer and thickens, about 4 minutes. Pour pudding into 4 small serving dishes and place plastic wrap over each dish, so that it touches the pudding directly (this will prevent a skin from forming). Refrigerate pudding 3 hours or until chilled.

To serve, remove plastic wrap and dust lightly with cocoa powder.