Skip to content

SAVE UP TO $15 WITH CODE: MDW22DETAILS HERE

Continue Shopping
Item Was Added To Your Cart
Your cart is currently empty.

Recipes

Mexican Chocolate Pudding

Mexican Chocolate Pudding
Cinnamon, cocoa, and spicy chiles give this chocolate pudding recipe delicious depth and intrigue.

Submitted by: Lonnie R. from Chicago, IL
Yield: 4 cups

Ingredients

Preparation Instructions:

Heat 4 cups of the milk in a large saucepan over medium heat until steaming.

Meanwhile, whisk the sugar, hot chocolate mix, cornstarch and 1/4 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.

Slowly add half of the hot milk to the egg mixture, whisking constantly until smooth. Over medium heat incorporate the egg-milk mixture into the remaining hot milk in the saucepan and bring to a boil, whisking constantly.

Continue to cook, whisking constantly, until the mixture has thickened to a pudding-like consistency, 3 to 4 minutes.

Remove from heat and stir in the vanilla.

Let the pudding cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate until it has completely cooled and thickened, about 3-4 hours.

Before serving, whisk the pudding vigorously until it's smooth and creamy. Spoon it into serving bowls and top with dollops of whipped cream and a sprinkling of Mexican Hot Cocoa Mix.

Comments

Rating:

Follow Us on Instagram @thespicehouse