10-Minute Cinnamon-Almond Mocha Pudding
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Cook time: 
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Yield: 2 servings
10-Minute Cinnamon-Almond Mocha Pudding is a beautiful pairing of simple flavors.
  • 1 (12 oz/354 ml) bottle 1915 Bolthouse Farms Organic Protein Coffee drink
  • 2 tablespoons pure maple syrup
  • 1 tablespoon unsweetened natural cocoa powder
  • ⅛ teaspoon ground cinnamon
  • 2 tablespoons cornstarch dissolved in 2 tablespoons cold water to make a slurry (see Note)
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract (optional)
Topping Ideas:
  • Whipped cream or coconut “whipped cream”
  • Toasted almonds
  • Whole coffee beans
  • Unsweetened natural cocoa powder
  1. Add the coffee drink and maple syrup to a medium-sized saucepan. Sift in the cocoa powder and cinnamon, and then whisk in the cornstarch slurry. Turn the heat on medium and cook (whisking constantly) until it comes to a boil. Boil until thickened, about 30 seconds, continuing to whisk constantly. Turn off the heat and whisk in the vanilla and almond extracts.
  2. Pour the pudding into 2 individual serving bowls and cover each with plastic wrap to prevent a “skin” from forming on top. Cool to room temperature and then refrigerate until fully chilled (or up to 2 days) before serving.
  3. Serve chilled, with any toppings you like.
Cornstarch: If you're avoiding cornstarch, you can use the same amount of arrowroot starch/flour instead of cornstarch if you prefer; just know that the texture will be a bit different (it will have a more slippery mouthfeel).
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/10-minute-cinnamon-almond-mocha-pudding/