Cinnamon Espresso Mexican “Hot” Chocolate Pudding
Published Apr 28, 2020
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End a fun Cinco de Mayo celebration with this savory and rich Cinnamon Espresso Mexican “Hot” Chocolate Pudding recipe. You’ll be feeling satisfied with this tasty treat!
Cinnamon Espresso Mexican “Hot” Chocolate Pudding
Ingredients
- ½ cup granulated sugar
- ¼ cup cocoa powder
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon espresso powder
- ¼ teaspoon chili powder
- 1 large egg
- ¼ cup dark chocolate chips
- 2 cups milk or dairy-free milk
- 2 tablespoons unsalted butter or dairy-free buttery sticks, cold and cubed
- 2 teaspoons pure vanilla extract
- Whipping cream or dairy-free whipped topping, - for garnish
Instructions
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, cinnamon, espresso powder, chili powder, egg, and chocolate chips.
- Place pan over medium heat and whisk in the milk. Continue whisking until the mixture comes to a boil. Allow it to boil for 1-2 minutes, whisking constantly, until mixture thickens significantly.
- Remove from heat and whisk in butter and vanilla. Continue whisking until the butter is completely melted.
- Spoon the pudding evenly into 6 ramekins or dessert glasses and smooth the tops. Place waxed paper directly on the surface of each pudding to prevent skin from forming. Refrigerate until well chilled, at least 2 hours.
- Top with homemade whipped cream and then a light sprinkle of additional cinnamon, espresso powder, and chili powder, for garnish.
Nutrition
Calories: 222kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 5gCholesterol: 35mgSodium: 87mgPotassium: 225mgFiber: 2gSugar: 24gVitamin A: 196IUCalcium: 123mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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