Mexican Chocolate Pudding
Rich Mexican chocolate pudding with cinnamon and chiles. Temper egg yolks and cornstarch for a silky custard. Chill 3-4 hours, serve with whipped cream.
Cinnamon, cocoa, and spicy chiles give this chocolate pudding recipe delicious depth and intrigue.
Submitted by: Lonnie R. from Chicago, IL
Yield: 4 cups
- Use Mexican hot cocoa mix, egg yolks, and cornstarch for a rich, spiced pudding.
- Temper the eggs and whisk constantly while cooking to avoid curdling and lumps.
- Cool with plastic wrap on the surface, chill 3 to 4 hours, then whisk before serving.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What makes this pudding "Mexican"?
The recipe uses Mexican hot cocoa mix and spices like cinnamon and a hint of chile. These ingredients add warm spice and a subtle chili bite that set it apart from plain chocolate pudding.
Can I use unsweetened cocoa powder instead of Mexican hot cocoa mix?
Yes. To replace 2/3 cup Mexican hot cocoa mix, combine about 1/3 cup unsweetened cocoa powder, 1/3 to 1/2 cup sugar, 3/4 teaspoon ground cinnamon, and a pinch of ground chile or cayenne. Taste and adjust sweetness and spice before adding to the recipe.
How do I prevent lumps or scrambled eggs while cooking?
Whisk the dry ingredients first, then mix the egg yolks with the reserved cold milk. Slowly add hot milk to the egg mixture while whisking to temper the eggs. Return the mixture to the pan and whisk constantly over medium heat until it thickens.
Can I make this dairy free or vegan?
Yes. Use unsweetened plant milk like coconut, oat, or almond in place of whole milk. Replace cornstarch with an equal amount of arrowroot or tapioca starch. For a vegan egg-free version, use an extra 1 to 1 1/2 tablespoons of starch or a commercial egg replacer to reach the right thickness. Flavor and texture will vary slightly.
How should I store leftovers and can I freeze the pudding?
Store pudding in the refrigerator, covered with plastic wrap pressed directly on the surface, for up to 3 days. Freezing is not recommended because the texture can become grainy after thawing. If you must freeze, expect some separation and stir vigorously after thawing.
Can I use whole eggs or fewer yolks?
You can use whole eggs, but the pudding will be firmer and may taste more eggy. If you use whole eggs, whisk them and temper them the same way. Reducing yolks will make the pudding less rich and less silky.
My pudding is too thin. How can I thicken it after cooking?
Reheat gently and whisk in a slurry made from 1 to 2 teaspoons cornstarch mixed with an equal amount of cold milk for each teaspoon. Bring to a simmer, stirring constantly until it thickens. Cool and chill as directed.
What makes this pudding "Mexican"?
The recipe uses Mexican hot cocoa mix and spices like cinnamon and a hint of chile. These ingredients add warm spice and a subtle chili bite that set it apart from plain chocolate pudding.
Can I use unsweetened cocoa powder instead of Mexican hot cocoa mix?
Yes. To replace 2/3 cup Mexican hot cocoa mix, combine about 1/3 cup unsweetened cocoa powder, 1/3 to 1/2 cup sugar, 3/4 teaspoon ground cinnamon, and a pinch of ground chile or cayenne. Taste and adjust sweetness and spice before adding to the recipe.
How do I prevent lumps or scrambled eggs while cooking?
Whisk the dry ingredients first, then mix the egg yolks with the reserved cold milk. Slowly add hot milk to the egg mixture while whisking to temper the eggs. Return the mixture to the pan and whisk constantly over medium heat until it thickens.
Can I make this dairy free or vegan?
Yes. Use unsweetened plant milk like coconut, oat, or almond in place of whole milk. Replace cornstarch with an equal amount of arrowroot or tapioca starch. For a vegan egg-free version, use an extra 1 to 1 1/2 tablespoons of starch or a commercial egg replacer to reach the right thickness. Flavor and texture will vary slightly.
How should I store leftovers and can I freeze the pudding?
Store pudding in the refrigerator, covered with plastic wrap pressed directly on the surface, for up to 3 days. Freezing is not recommended because the texture can become grainy after thawing. If you must freeze, expect some separation and stir vigorously after thawing.
Can I use whole eggs or fewer yolks?
You can use whole eggs, but the pudding will be firmer and may taste more eggy. If you use whole eggs, whisk them and temper them the same way. Reducing yolks will make the pudding less rich and less silky.
My pudding is too thin. How can I thicken it after cooking?
Reheat gently and whisk in a slurry made from 1 to 2 teaspoons cornstarch mixed with an equal amount of cold milk for each teaspoon. Bring to a simmer, stirring constantly until it thickens. Cool and chill as directed.
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