Mexican Hot Chocolate Pudding

Mexican Hot Chocolate Pudding

  • Servings: 4
  • Rating:


1/2 cup packed brown sugar
1/4 cup cocoa powder
1 1/2 Tbsp cornstarch
1/2 tsp cinnamon
large pinch salt
2 cups almond milk (you can substitute regular milk, or milk alternative, with equivalent results)
1 1/2 Tbsp butter or margarine, cut into a few bits
1/2 tsp vanilla extract


Place brown sugar, cocoa powder, cornstarch, cinnamon and salt in a pot, and whisk to combine. Pour in the milk, and whisk again. Bring to a boil over medium heat, whisking occasionally, and then boil for one full minute, whisking constantly (it will thicken noticeably). Remove from heat, add butter and vanilla, and stir to combine. Pour into serving bowls (or bowl, depending on how you'd like to serve it). Chill until cool, or else eat it right away.