Cinnamon Espresso Mexican “Hot” Chocolate Pudding
Servings: 6 servings
Calories: 222kcal
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: 222kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 87mg | Potassium: 225mg | Fiber: 2g | Sugar: 24g | Vitamin A: 196IU | Calcium: 123mg | Iron: 1mg