Coffee Mocha Pudding
A decadent, silky-smooth pudding made with cocoa, brewed coffee, and plant-based milk—perfect for every mood swing you pretend you don’t have.
Ingredients
- 2 cups unsweetened almond milk
- ¼ cup brewed coffee strong and sassy
- ¼ cup cocoa powder
- ⅓ cup brown sugar
- 3 tbsp cornstarch
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- Pinch of salt
- Optional: Vegan whipped cream or shaved chocolate for garnish
Instructions
- In a saucepan, whisk together almond milk, brewed coffee, cocoa powder, sugar, and espresso powder until smooth.
- Add cornstarch and salt, whisk again like you're fighting your inner demons.
- Turn the heat to medium and cook, whisking constantly, until it thickens—about 8–10 minutes.
- Once thick and luxurious, remove from heat and stir in vanilla extract.
- Strain through a fine sieve if you’re fancy or paranoid about lumps.
- Pour into cute jars or mugs, cover with plastic wrap (touching the surface to avoid skin).
- Chill in the fridge for at least 2 hours or until firm and cold-hearted like your last situationship.
- Top with vegan whipped cream or chocolate curls if you're feeling like a kitchen queen.
- Serve chilled and smug.
- Watch everyone assume you bought it from a high-end café.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Iron: 7%
- Calcium: 12%
- Magnesium: 6%
- Vitamin B6: 3%
- Potassium: 5%
Flavor-Enhancing Tips
- Add a shot of espresso for that extra punch-you-awake vibe.
- Swap almond milk for oat milk if you love creamier drama.
- Stir in a tablespoon of dark chocolate chips while cooking for bonus depth.
- Sprinkle crushed hazelnuts on top if you're feeling extra Pinterest-y.
- Serve with espresso on the side for double the buzz, double the power.