I absolutely adore chocolate and cinnamon together so I tweaked a chocolate pudding recipe to mimic the flavor profile of Mexican hot chocolate. Want some? You know you do. Sorry I can't share, but you can make your own. Just measure out the ingredients and grab a heavy-bottomed saucepan, a whisk, and some dessert bowls - I'll help you along the way. You won't believe how fast and easy the process is.
Mexican Hot Chocolate Pudding
adapted from The Essence of Chocolate (Scharffenberger)
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
- 3 cups whole milk
- 6 ounces semisweet chocolate, chopped fine
- 1 teaspoon pure vanilla extract
- In a heavy-bottomed sauce pan over medium heat, combine the cornstarch, sugar, cinnamon, and salt; add the milk and cook, whisking constantly, until the mixture thickens; about 15-20 minutes (I like to get in there with a flat silicone spatula every now and then to be sure nothing is sticking in the corners or on the bottom of the pan).
- Remove pan from heat and stir in chopped chocolate and vanilla; stir until chocolate is melted and fully incorporated.
- Strain through a sieve before spooning into individual ramekins to ensure a perfectly smooth texture.
- Cover pudding with plastic wrap that is touching the surface of the pudding to prevent a skin from forming.
- Chill for a couple hours. Optional garnish - freshly whipped cream and ginger snaps.