cooking · Dessert

Latte Pudding

I was going through some old recipes of mine, and came across one I had stopped eating when we followed plant-based tightly. I do a lot more with grass-fed gelatin now (it’s something our youngest can safely eat), so I made it again, and updated it a bit. And it uses one of my favorite pantry staples: Instant espresso powder. I use it in my morning frappes, er, smoothies, yeah that is it…..and it goes so well in desserts (add a teaspoon or two to chocolate cake!).


Latte Pudding


  • 2 Tbsp cold water
  • 2½ tsp gelatin, preferably grass-fed
  • ¼ cup boiling water
  • 3 Tbsp frappe mix or instant cappuccino powder*
  • 2 Tbsp sugar
  • 2 tsp instant espresso or coffee
  • 12-ounce can evaporated milk


In a medium mixing bowl, sprinkle gelatin over the 2 Tablespoons water. Let sit for 5 minutes.

Add in boiling water, whisk until dissolved.

Add in frappe mix, sugar, and espresso powder, whisk until dissolved.

Add in milk, whisk in.

Divide between 4 custard cups.

Chill in refrigerator for 2 to 3 hours, to set up. Serve with a dollop of whipped cream.

*Another option is to use the single serving “latte” packs that Starbucks sells. It’s got a relatively clean ingredient list.

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