Directions

1. 1

   Pour the whole milk into a medium saucepan and bring it to a gentle simmer over medium heat. Add the roasted barley tea and stir well to combine. Reduce heat to medium-low and let it steep for about 5 minutes until the milk is infused with the barley flavor. Strain through a fine-mesh sieve to remove the tea solids, pressing gently to extract as much liquid as possible. Return the infused milk to the saucepan.

2. 2

   In a small bowl, whisk together the cornstarch and sugar until well combined, breaking up any lumps. Gradually add this mixture to the warm infused milk while whisking constantly to prevent lumps from forming.

3. 3

   Add the kosher salt to the milk mixture and stir well. Return the saucepan to medium heat and cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens and comes to a gentle boil, about 8–10 minutes. The pudding should coat the back of a spoon and flow slowly when tilted.

4. 4

   Once thickened, remove the saucepan from the heat. Divide the pudding among six serving glasses or bowls.

5. 5

   Let the pudding cool to room temperature, then refrigerate for at least 1 hour until chilled and set. Serve topped with dark chocolate, whipped cream, roasted soybean powder, or any combination of these optional garnishes as desired.