Chocolate Almond Milk Pudding
A timeless dessert featuring velvety chocolate pudding with the rich, nutty warmth of almond extract. Perfect for hosting or a cozy night in.
Equipment
- 1 Medium saucepan For cooking the pudding
- 1 Whisk To mix ingredients evenly
- 1 Mixing Bowl For prepping ingredients
- 4 Small serving bowls Optional for presentation
Ingredients
- 1/2 cup Sugar Granulated white
- 1/3 cup Baking Cocoa Unsweetened, high quality
- 2 tbsp Cornstarch For thickening
- 2 cups Milk Whole or 2%
- 1 large Egg Beaten
- 1/4 tsp Vanilla Extract Pure
- 1/8 tsp Almond Extract Use sparingly, it's potent
Instructions
- In a medium saucepan, whisk together 1/2 cup sugar, 1/3 cup baking cocoa, and 2 tablespoons cornstarch until no lumps remain.
- Gradually whisk in 2 cups of milk and 1 beaten egg. Stir until smooth to prevent clumping.
- Place the saucepan over medium heat. Stir constantly to avoid scorching. Bring to a boil (5–7 minutes), then cook for 1–2 minutes until thickened.
- Remove from heat to prevent overcooking.
- Stir in 1/4 teaspoon vanilla extract and 1/8 teaspoon almond extract. Mix well.
- Spoon into bowls for warm serving or transfer to an airtight container to chill for 2–4 hours.
Notes
- Ingredient Selection: Use fresh, pure extracts and high-quality cocoa for best flavor.
- Storage Tips: Store covered in the fridge for up to 3 days. Do not cover surface directly to avoid skin formation. Avoid freezing.
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Serving Ideas:
- Top with whipped cream and cocoa powder
- Make a layered parfait with fruits and cookie crumbs
- Garnish with toasted nuts or chocolate shavings
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Variations:
- Use almond/oat milk + cornstarch slurry for vegan version
- Add 1/4 cup melted dark chocolate for richer flavor
- Infuse with cinnamon or nutmeg for a spiced version
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Pairings:
- Coffee (espresso/cappuccino), Chai or Earl Grey
- Ruby Port, Moscato, or warm almond milk