2000s Recipes + Menus

Mexican Chocolate Pudding

  • 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
  • Accompaniments:

    lightly sweetened whipped cream; toasted slivered almonds
  • 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.
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