I have a deep dark confession.
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
Mmm… that looks amazing, especially with the nuts on top.
It looks amazing, I just made an almond milk pudding a few weeks ago as well and I am pleased with the taste. This, however looks like a yummy pudding truffle with crunchy almonds, gah! gorgeous!
Oh this looks absolutely amazing! Must make asap!
All these years I’ve been wondering about those puddingtops. I look forward to making this. As you know, I was also a chocolate pudding from mix (MyTFine?) and often scorchedc the bottom. Guess I taught you well.
Oh, Faith. One of the reasons I LOVE your blog is that you come through the screen so authentically. I see your passion, enthusiasm and energy for life shine in the way you talk about your family, your friends, your kitchen & garden, and all your adventures. Imagine my surprise, then, when this post pops up just screaming “buy Silk (TM)” without any of your characteristic engaging “voice”… We don’t hear, for example, how you went about creating the recipe, or whether Tate and/or you actually enjoyed it, or whether almond milk translates well to a chilled dessert (irrespective of brand). The only message that gets across is “buy Silk brand” (and it’s so out of character that I was just waiting for the acknowledgement of $). I just hate to think about the direction this blog could go if you continue to accept compensation at the expense of what’s so attractive about you and your writing. Everyone’s got to make a buck, don’t get me wrong, but I can’t help but see this and be a little nervous about losing one of my favorite blogs.
Aimee,
Thank you for your honest feedback, I really appreciate it. I am uncertain about how to proceed with the blog but, as you picked up on, this is not the right path for me (compensated posts).
There are a few things I am excited about promoting, like an affiliate link through a photo-to-canvas company that makes beautiful pieces and I get a kickback from sales, but overall I need to be very, very selective about what I promote and how.
Thanks again for reading and for commenting.
Faith