MEXICAN HOT CHOCOLATE PUDDING

July 20, 2014

This is a great dessert to end a Mexican evening. A creamy chocolate pudding with a hint of cinnamon and chili. Seriously, aim for a hint of chili! The recipe asks for half a teaspoon but when you try it go for less. I seem to have picked the extra fiery version and first time around nobody could eat more than two teaspoons before going up in flames. So, first test your chili powder intensity – then increase amount to your liking!

MEXICAN HOT CHOCOLATE PUDDING

  • 0.5 cups sugar
  • 0.25 cups cocoa powder
  • 2 tablespoons cornstarch
  • pinch salt
  • 0.5 teaspoons cinnamon
  • 0.5 teaspoons chili powder
  • 1 egg
  • 2 cups milk
  • 1 tablespoon butter
  • 1.5 teaspoons vanilla

_ combine sugar, cocoa, cornstarch, salt, spices and egg in a saucepan

_ combine well

_ over medium heat slowly add milk [under constant stirring]

_ whisk until mixture comes to a boil

_ boil for 1-2 minutes

_ remove from heat and add butter and vanilla

_ pour into small serving dishes

_ chill in the refrigerator

_ serve sprinkled with some chili powder

fox_mexican_pudding

fox_mexican_pudding

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