COFFEE ALMOND PUDDING

For a sweet breakfast treat, homemade almond milk mixes with espresso for a morning boost.

SERVES: 2

INGREDIENTS:

• 1/2 cup plus 2 tablespoons raw unsalted almonds, soaked for several hours or overnight
• 1 cup hot water
• 2 tablespoons agave nectar
• 1 teaspoon ground espresso powder
• 1/4 teaspoon almond extract
• 1/8 teaspoon kosher salt
• 1 1/2 teaspoons cornstarch

INSTRUCTIONS:

1. Rinse and drain the almonds. Add to a high-speed blender, along with the fresh hot water and the agave nectar, espresso powder, almond extract, and salt. Puree until smooth, about 1 minute. (Do not strain.)
2. Pour into a small heavy saucepan. Spoon 2 tablespoons of this mixture into a small bowl, and whisk in the cornstarch until smooth.
3. Bring the mixture in the saucepan to a boil over medium-high heat. Once the mixture comes to a boil, whisk in the cornstarch mixture, stirring, and boil until the pudding thickens, 2 to 3 minutes.
4. Pour into two 8-ounce dessert glasses or coffee cups. Serve warm or cover, chill until cold (at least 2 hours), and serve cold.