Chocolate Chai Pudding

In a saucepan, slowly bring milk to a boil. Take off heat and add tea bags, removing after five to six minutes. Pour out and allow to cool completely. Meanwhile, clean the pan and whisk in the sugar, cocoa powder, cornstarch and salt. Gradually whisk in the chai milk. Bring to a boil, whisking constantly, and boil, whisking, until thick, about three to five minutes. Remove from heat. Immediately beat the egg lightly in a medium, heat-proof bowl (like a ceramic mixing bowl). Very gradually add the hot chai-chocolate mixture to the egg (called “tempering”), whisking constantly. Add in the chocolate chips until they are melted and the mixture is smooth. Pour the pudding into teacups. If you want, cover the surface of each of the chai pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold.