I’d call it vegan but I am sure someone would cry foul and say something about the sugar I use. I honestly don’t worry about the tiny details – we eat a lot of vegan oriented recipes for dietary reasons and not ethical ones. Anyhow, small details and all, this pudding is not only quick but it is low-fat (but doesn’t taste like it!). And being egg and butter free the cholesterol levels are so much nicer than traditional puddings.
Chocolate Espresso Pudding
- ½ cup brown sugar, packed
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- 1 Tbsp instant espresso powder (Medaglia D’ Oro Instant Espresso Coffee)
- 1/8 tsp kosher salt
- 2 cups light vanilla soy milk
- 1 tsp pure vanilla extract
In a heavy medium saucepan whisk the dry ingredients together, slowly whisk in the milk until smooth.
Bring to a boil over medium heat, whisking often. Once bubbling, stir constantly for 1 minute.
Take off the heat and stir in the vanilla.
Split between 4 dishes and chill for a couple of hours. If like me you love pudding skin, chill uncovered. If not, then cover each bowl with plastic wrap.
Makes 4 bowls.