Mexican Chocolate Pudding |
|
 |
Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 4 |
|
Ingredients:
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 |
Directions:
1. Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon 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.
|
|