Chocolate pudding made with almond milk. For a vegan or non-dairy version, use a non-dairy spread instead of the butter.
Author: Cookie Madness
3tablespoonsunsweetened natural style cocoa powderDutch is fine, too!
1 1/2cupsSilk Pure Almond Vanilla
1/2teaspoonvanilla and/or almond extract
1 1/2tablespoonsunsalted butterroom temperature
Whisk the sugar, cornstarch, cocoa and salt in a medium (2 quart) nonstick saucepan.
Slowly whisk in the almond milk. Bring mixture to a boil over medium heat, whisking constantly.
Reduce heat to low and simmer, whisking occasionally, until mixture thickens. It usually takes about 3 minutes, but I continue whisking for a total of 4.
Set a sieve over a bowl and drain pudding into the bowl to ensure that there aren’t any lumps. Stir in the extracts and the butter. Pour into 2 serving bowls. Cover exposed area with a small sheet of waxed paper or parchment or plastic wrap, then cool slightly and chill until cold.