I should warn you; after you try making this yourself you probably will never buy a box of pudding mix again… and Bill Cosby *might* come banging down your door asking to endorse your product over the other. I’m just warning you.
1/2tspcinnamonthis is the "Mexican" flavor - you can leave it out
2cupsunsweetened almond milk
1 1/2tbspunsalted buttercut into bits
Put a medium saucepan over medium-low heat. Add the brown sugar, cocoa powder, cornstarch, cinnamon, and salt. Whisk it all together so there aren’t clumps. Pour in the almond milk and whisk.
Bring it to a boil, whisking often. Once it boils, whisk constantly for 1 minute or until it starts to thicken and turns a nice deep chocolaty brown. It will happen pretty quickly once it boils.
Remove from the heat and stir in the butter and vanilla extract.
Pour the pudding into a bowl and cover with plastic wrap. Not into pudding skin? Push the plastic wrap all the way down to the surface of the pudding. Want the skin? Just cover the top of the bowl. Put it in the fridge to chill. It takes about 2 hours to set (maybe more or less depending on your fridge).
This time I poured the pudding into small Mason jars and put them in the fridge for easy snacking. A perfect snack for your kiddo or a chocolate fix for Mama mid-day.
*Fun for the kiddos: Let them decorate their pudding with sprinkles, fruit, nuts, chocolate chips, coconut… whatever they like!* Yummy for a grown-up tummy: Serve in martini glasses garnished with raspberries and fresh mint.
Or get crazy! Pour the pudding into a piecrust and let it set for a yummy pudding pie. Use it as layers for a trifle. If you have other ideas for this yummy pudding, let me know!