Begin by heating your chosen milk in a small saucepan over medium heat until it’s steaming but not boiling. Remove from heat, add the black tea leaves, and steep for about 5 minutes. Once infused, strain the mixture through a fine sieve to remove the tea leaves. Stir in the dark brown sugar, vanilla, and a pinch of salt until fully dissolved, creating a creamy milk tea base for your Bubble Tea Pudding.

Once your milk tea base has cooled slightly, transfer it to the refrigerator for about 15 minutes. This cooling period allows the flavors to meld beautifully. When it’s nice and chilled, stir in the chia seeds to infuse the mixture with their unique texture. Pour the blended mixture into two glasses or bowls, then refrigerate for at least 3 hours, or until the pudding is set and has a delightful thickness.

While your pudding sets, prepare the salted foam topping! In a mixing bowl, add the whipping cream along with an additional pinch of salt and brown sugar. Using an electric mixer, whip the mixture on medium speed until soft peaks start to form, which should take about 3-5 minutes. Once fluffy, set aside to top off your Bubble Tea Pudding just before serving.

After the pudding has set to perfection, take it out of the refrigerator. Spoon the whipped salted foam generously over each serving of the pudding, creating a luxurious layer on top. You can add a sprinkle of extra brown sugar if desired for an added touch of sweetness. Enjoy immediately or chill further for a refreshing treat anytime!