Mochaccino Pudding

Mochaccino Pudding
Servings: 6 Prep 15 mins Cook 15 mins Chill several hours


  • 3/4 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 cups milk
  • 3 egg yolks
  • 2 teaspoons instant espresso coffee powder dissolved in 1 tablespoon boiling water
  • 1 tablespoon brandy (optional)
  • 1 teaspoon vanilla
  • Whipped cream (optional)

Make It

1. Combine sugar, cocoa, cornstarch, cinnamon and salt in large saucepan. Gradually stir in 1 cup milk until cornstarch is dissolved. Beat in egg yolks, remaining milk and espresso.

2. Bring to boiling, stirring; boil for 30 seconds until thickened enough to mound slightly when dropped from a spoon. Remove from heat. Stir in brandy, if desired, and vanilla. Cover surface with plastic wrap. Refrigerate several hours until chilled and set. Serve with whipped cream, if desired. Makes 6 servings.