Jasmine tapioca pudding
2 3/4 cups milk
3 tbsp loose jasmine tea
1/4 cup minute tapioca (or quick-cooking, not the stuff you have to soak overnight)
1/3 cup sugar
1 egg, beaten
Bring milk and tea to steaming point (probably around 180 F) in a medium saucepan. Turn off heat and steep for ten minutes. Strain and discard tea leaves.
Combine milk, tapioca, sugar, and egg in saucepan again. Let sit for five minutes. Turn heat to medium and cook, stirring constantly, until mixture comes to a rolling boil. Remove from heat and eat warm, room temperature, or chilled.