Mochaccino Pudding

By jadair

Ingredients

• 1 T boiling water
• 2 tsp. instant espresso powder
• 3/4 cup sugar
• 1/4 cup baking cocoa
• 3 T cornstarch
• 1/2 tsp. ground cinnamon
• 1/8 tsp. salt
• 3 cups 2% milk
• 3 egg yolks, beaten
• 1 T brandy, optional
• 1 tsp. vanilla extract
• Whipped cream

Preparation

Step 1

Combine boiling water and espresso powder and set aside. In large saucepan, combine the sugar, cocoa, cornstarch, cinnamon and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.

Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, cook and stir two minutes longer. Remove from heat. Stir in brandy, vanilla and espresso mixture. Cool for 15 minutes, stirring occasionally.

Transfer to dessert dishes. Cover and refrigerate one hour. Garnish with whipped cream.