Mexican Chocolate Pudding

By west757

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

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

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.