Hey Inquisitive writers! So recently I tried this Starbucks pudding recipe that I read in a recipe book, and I decided to share it on my blog! I don’t usually post recipes (because I don’t usually make my own recipes; I make them off of recipe books or Pinterest) but I really liked this one.
**Disclaimer: I did not make this awesome recipe. I got it off this book. The recipe that’s in the book is from Starbucks**
**This post is not sponsored nor does it contain affiliate links**
I honestly like trying out new activities, new things.
I’m very Inquisitive, for obvious reasons. So I tried my hand at baking recently.
Turns out I don’t suck as much as I thought I would.
And I looovee chocolate. I just made chocolate recipes from Pinterest and a recipe book that I have. So why not share this amazing recipe to my amazing readers?
It’s basically a chocolate pudding, with an espresso essence. This is perfect for chocolate lovers that don’t love coffee (like me), because you can use a decaf espresso powder in the recipe. I hope you enjoy this recipe as much as I did!
Starbucks Chocolate Espresso Pudding
This pudding is sweet, thick, and has a hint of coffee. Perfect for coffee-lovers and non-coffee lovers!
- 2 cups Nonfat soy milk
- 1/2 cup Pack light brown sugar
- 3 tbsp Unsweetened cocoa powder
- 1/4 cup Cornstarch
- 1 tbsp Instant espresso powder
- 1/4 tsp Kosher salt
- 1/4 cup Chopped bittersweet chocolate
- 1 tsp Vanilla extract
- Combine the soy milk and brown sugar in a medium saucepan over medium heat, and stir until the sugar dissolves. Make sure there’s no sugar at the bottom
- Whisk in the cocoa powder, cornstarch, espresso powder, and salt in the medium saucepan. Bring the mixture to a broil, then reduce the heat and simmer for 1 minute, or until thick.
- Remove the saucepan from the heat and stir in the chopped chocolate and vanilla extract.
- Pour equal amounts of the mixture into 4 dessert mugs or bowls. Put a piece of plastic wrap directly on the surface of the pudding to keep a film from forming.
- Refrigerate for at least 4 hours, then remove the plastic wrap and serve.
Remember, you can always use whole milk instead of non-fat soy milk, or salt instead of kosher salt. And for those folks who don’t love coffee (like me) , you can use decaf espresso powder, too.
You can also add whipped cream on top!
Tell me if you tried it! How did it go for you? Would you eat it again?