2000s Recipes + Menus
Mexican Chocolate Pudding
Serves4
- Active time:15 min
- Start to finish:2 hr
February 2009
- 1/2 cup packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 2 cups plain unsweetened almond milk
- 1 1/2 tablespoons unsalted butter, cut into bits
- 1/2 teaspoon pure vanilla extract
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Accompaniments:
lightly sweetened whipped cream; toasted slivered almonds
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Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 tsp salt in a heavy medium saucepan, then whisk in almond milk. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.
Cooks’ note: We’ve also got a web-exclusive recipe using the leftover plain almond milk.
- Keywords
- ruth cousineau,
- dessert,
- chocolate,
- buy this make that,
- mexican
Recipes + Menus
Buy This, Make That
Select recipes from the magazine, along with the web-exclusive recipes that our test kitchen created to use up those pesky leftover ingredients.
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