Hemp milk makes this pudding creamy, and its nutty-grassy flavor stands up to the cocoa and spices. Try topping with candied orange peel. Be sure to use only egg yolks—not the whole eggs—and chile powder that’s just ground dried chile pepper, not a blend with salt, cumin, coriander, or other spices.
SERVES: 4
INGREDIENTS:
- 2 1/4 cups plain unsweetened hemp milk, divided
- 1/2 cup Sucanat or brown sugar
- 1/4 cup plus 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 1/16 teaspoon ancho chile powder
- 3 large egg yolks
- 1 tablespoon plus 2 teaspoons cornstarch
- 2 teaspoons pure vanilla extract
INSTRUCTIONS:
- In a medium saucepan, whisk together 2 cups of the milk, the Sucanat, cocoa, salt, cinnamon, and chile powder. Bring to a simmer over medium-high heat. Immediately remove from the heat.
- Meanwhile, in a small-medium bowl, whisk together the remaining 1/4 cup milk, the egg yolks, cornstarch, and vanilla.
- Slowly whisk this mixture into the spiced cocoa mixture. Place the pot back on the heat. Bring to a full boil over medium-high heat, whisking constantly. Immediately reduce the heat to medium-low, and simmer, whisking, until thick, about 3 minutes.
- Place a handheld fine strainer over a medium bowl and pour the pudding mixture into the strainer, scraping the pudding through with a rubber spatula.
- Ladle the pudding mixture into 4 small cups, cover the surface of each directly with plastic wrap, and chill for several hours or overnight.
