I was the one who ate the tops off the Thanksgiving pudding back in ’89.
Yes, I blamed it on Cedar. She was an easy target, being the baby sister and all. I’m sorry girl!
Back in the late ’80′s I went through a chocolate pudding stage. I made it from a box, always burned the bottom of the pot, and the skin that formed on the top was my favorite part.
A random urge came over me this morning and I channeled my 8 year old self to make a batch of chocolate pudding. This time from scratch and with a slightly more adult take on things.
This pudding is made with low-calorie Silk Unsweetened Pure Almond Milk, maple syrup, and pure vanilla.
|Chocolate Almond Milk Pudding|
- 2 cups plus 3 tablespoons Silk Almond Milk
- 2 squares unsweetened bakers chocolate
- 3-4 tablespoons pure maple syrup
- a splash of pure vanilla extract or a quarter of a vanilla bean, finely chopped
- dash of salt
- 3 tablespoons organic cornstarch
- optional: chopped roasted almonds
- Bring 2 cups of milk and 2 squares chocolate to a simmer, whisking regularly
- Turn down heat to avoid boiling over or burning the bottom
- Add maple syrup to taste, vanilla, and salt
- Whisk vigorously to meld the milk and chocolate
- In a small cup or bowl whisk 3 tablespoons cold milk and cornstarch together
- Pour cornstarch mixture into milk in a steady stream, whisking continuously
- Bring back to a simmer and cook, whisking regularly, for about 5 minutes
- Pour into 4 small bowls or mugs and refrigerate until cool
- Serve topped with chopped almonds
Want more great recipes using Silk Pure Almond Milk? Check out their Facebook page for lots of awesome suggestions!
FitFluential LLC compensated me for this Campaign.
All opinions are my own