Directions

1. 1

   In a cold saucepan, whisk together 1/3 cup sugar, cornstarch, and salt. Set a fine mesh strainer over a bowl for later use.

2. 2

   Slowly drizzle 2 1/2 cups whole milk into the dry mixture while whisking continuously to dissolve the cornstarch and prevent lumps.

3. 3

   Whisk in the 3 egg yolks until fully incorporated. Place the saucepan over medium heat and whisk constantly until the pudding thickens and small bubbles appear at the surface, about 5–6 minutes.

4. 4

   Reduce heat to medium-low and continue stirring with a rubber spatula, scraping the bottom and sides of the pan. Cook until the pudding is thick and forms visible ribbons when drizzled from a spoon, approximately 3–5 minutes more. The internal temperature should reach 160°F to ensure food safety.

5. 5

   Remove from heat and stir in the butter and vanilla extract until the butter is completely melted and incorporated. Immediately pour the pudding through the fine mesh strainer into the bowl. Press a piece of plastic wrap directly onto the surface of the pudding and refrigerate for 2 hours.

6. 6

   While the pudding chills, brew 1 chai tea bag in 3 tablespoons of hot water for 3–5 minutes. Remove and squeeze the tea bag thoroughly, then discard. Cut open the remaining tea bag and pulse the dried tea leaves in a food processor until finely ground.

7. 7

   Once the pudding has cooled completely, stir in the brewed chai tea and the ground tea leaves until well combined.

8. 8

   Prepare the chocolate whipped cream: sift together 1/3 cup sugar and cocoa powder. Add 1/4 cup of the cold whipping cream and stir until the dry ingredients are fully incorporated and the mixture is smooth.

9. 9

   Stir in the remaining 1 3/4 cups of cold whipping cream until combined. Refrigerate the mixture for 1 hour, then whip with an electric mixer until medium-soft peaks form.

10. 10

    To assemble the cake, spread a thin layer of chai pudding on the bottom of a 9-inch square pan. Arrange graham crackers in a single layer over the pudding.

11. 11

    Spread an even layer of chai pudding over the crackers. Add another layer of graham crackers on top.

12. 12

    Spread a layer of chocolate whipped cream over the second layer of crackers. Repeat the sequence of crackers, pudding, crackers, and whipped cream until you have 5 layers of graham crackers.

13. 13

    Cover the assembled cake with plastic wrap or a lid and refrigerate overnight (at least 8 hours) before serving to allow the flavors to meld and the texture to set.