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Mexican Chocolate Pudding #SundaySupper

  • Total Time: 12 minutes
  • Yield: 4-6 servings 1x


  • ½ cup granulated sugar
  • ¼ cup cocoa or carob powder
  • 2 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • ¼½ teaspoon chili powder
  • 1 large egg
  • ¼ cup carob or dark chocolate chips
  • 2 cups milk (I used skim – use what you love)
  • 2 tablespoons unsalted butter, cold and cubed
  • 2 teaspoons pure vanilla extract
  • Cinnamon, for garnish


  1. In a medium saucepan, whisk together sugar, cocoa or carob powder, cornstarch, cinnamon, chili powder, egg, and carob or chocolate chips.
  2. Place the pan over medium heat and whisk in the milk. Continue whisking until the mixture comes to a boil. Allow to boil for 1-2 minutes, whisking constantly, until the mixture thickens significantly.
  3. Remove from the heat and whisk in the butter and vanilla. Continue whisking until the butter is completely melted.
  4. Pour into serving vessels and place into the refrigerator until chilled, at least 4 hours. You may cover it with plastic wrap if you wish to prevent a skin from forming. Garnish with additional cinnamon or chili powder if you’re adventurous and serve. Pudding may be stored in the refrigerator for up to 3 days.


Additional chilling time is necessary
Recipe adapted from The Kitchen Paper

  • Prep Time: 2 minutes
  • Cook Time: 10 minutes