Creamy Coffee Milk Pudding
When I moved to the South Coast, I fell in love with coffee milk at first sip. Here, the drink is transformed into a creamy, decadent dessert with just the right amount of coff flavor, worthy of any special occasion.
Ingredients
- ¼ cup sugar
- 2 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 1 cup milk
- 1 cup heavy cream
- ½ cup coffee syrup (see Cook’s Note)
- 1 teaspoon vanilla extract
- 6 ounces white chocolate chips
- 1 tablespoons unsalted butter
- Fresh whipped cream, for garnish, optional
- Finely grated coffee beans, for garnish, optional
Instructions
- Gather 6 short serving dishes (or glasses) and set aside.
- Whisk together sugar, cornstarch, and salt in a medium saucepan.
- In a medium bowl, combine milk, heavy cream, coffee syrup, and vanilla. Whisk into dry mixture until combined.
- Place saucepan over medium-high heat. Cook, whisking continuously, until mixture has thickened, about 15 minutes. If mixture starts to boil, lower heat to medium while it cooks.
- When thickened, add white chocolate and whisk until completely melted. Remove from heat and stir in butter until melted.
- Ladle pudding into serving dishes (or glasses) and cover tightly with plastic wrap, placing it directly on surface of pudding to prevent a skin from forming.
- Refrigerate until set, at least 2 hours. Serve cold with whipped cream and a dusting of ground coffee beans (if using).
Notes
Cook’s Note: Not all coffee syrups are created equal. I recommend using Dave’s Coffee from Rhode Island. It has a pure coffee flavor that isn’t too sweet and provides just the right balance. With other brands you will have to adjust the sugar in the recipe, because they tend to be much sweeter and have less coffee flavor.
