Almond Milk Chocolate Pudding
by Katya Simkhovich
It really is quite remarkable how a little infection can turn a once functional human being into a fussy, immobile, bundle of distraught. Not to mention one that can no longer eat solid food on account of a bright red throat so swollen that speaking is no longer an option. In case you were wondering, yes, I was suffering from the aforementioned symptoms. My diet for the past four days has mainly consisted of easily swallowable foods, such as applesauce, smoothies, yogurt, butter infused scrambled eggs, soup, and a not so easily swallowed slice of stollen.
Having been restricted to liquids and very soft foods and being denied my favorite sweet holiday bread, I refused to live without delicious food items. Even if I couldn’t completely taste everything. Damn congestion.
The most delicious candidate for swollen throat friendly foods I could think of was chocolate pudding. And seeing as chocolate pudding is obviously the most nutritious food one can eat while ill, I surrendered. I’m convinced it was the pudding, and not actually the antibiotics that made me feel better. Okay so maybe a combination of the two. My point is the pudding was really good. Exceptionally so.
When you’re sick, you deserve chocolate pudding.
Almond Milk Chocolate Pudding
Ingredients
- 3 tablespoon cornstarch
- 2 tablespoons cold water
- 1/3 cup 2 tablespoons sugar
- 1/4 cup coco powder
- pinch of salt
- 2 cup almond milk
- 1/3 cup of your favorite chopped chocolate
- 1/2 teaspoon vanilla
Preparation
- Mix the cornstarch with the water until a thick paste forms.
- Combine the sugar, coco powder and salt in a small saucepan. Over medium heat, add the almond milk a little bit at a time. Stirring constantly, cook until steam rises from the surface but do not let the mixture boil.
- Take the saucepan off the heat and add the chopped chocolate, swirling to prevent the chocolate from sticking to the bottom. Let rest for three minutes, then mix to incorporate the chocolate.
- Return the pan to heat and mix in the cornstarch mixture, stirring constantly over medium heat until the mixture thickens, a few minutes. At the end, mix in the vanilla extract.
- Pour the chocolate pudding into desired containers, covering with plastic wrap to prevent a skin from forming. Refrigerate at least two hours before eating.
- Feel better!
