It was February 2011 when I tore this recipe from my Runners World magazine.
Nine years later, I finally decided to make it and see if it tastes as good as it looks. Answer: Yes it does.
For nine years, it kept falling out of my recipe book, and got stepped on, stained, torn; and almost tossed in the garbage numerous times. But then I’d look at the ingredients and again decide to hold onto it, since it looks easy and tasty, and not unhealthy.
Enter the coronavirus lockdown. I finally made the pudding. It uses normal ingredients. I didn’t need to make a trip to the store.
- 1/4 c. sugar
- 3 Tbsp. corn starch
- 2 tsp. instant coffee or espresso powder
- 1/2 tsp. ground cinnamon
- pinch of salt
- 2 c. lowfat chocolate milk
- 2 oz. bittersweet chocolate, finely chopped
- 1 tsp. vanilla extract
- For the bittersweet chocolate squares, use 2 Tbsp. cacao or cocoa powder + 2 Tbsp. shortening.
- For the chocolate milk, use 2 tsp. cacao or cocoa powder + 4 tsp. sugar + 2 c. skim white milk.
The pudding was indeed fast and easy to make.
It is very tasty. The coffee, chocolate and cinnamon flavors are all quite prominent. I think I’ve made it four times now; or maybe five.
The recipe makes four coffee cup-sized servings.
Here’s the online version of the recipe. It’s easier to read than my nine-year-old poorly-preserved cutout.
More things to savor. David Gilmour (of Pink Floyd) has released a brand new song. It has a Leonard Cohen influence. I’ve already lost count of how many times I’ve played it. Amazon download/purchase link.