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Snack recipe · from the recipe book

Mexican Chocolate Cinnamon Cornstarch Pudding

A deep, silky chocolate pudding warmed with cinnamon and a whisper of chili, rich and spoonably smooth after chilling.

Mexican Chocolate Cinnamon Cornstarch Pudding

Ingredients

  • 2¾ cups (650 ml)700 gWhole milk
  • ⅓ cup75 gGranulated sugar
  • ¼ cup25 gUnsweetened cocoa powdersifted
  • ¼ cup30 gCornstarch
  • ⅓ cup50 gSemisweet chocolate chips
  • 1½ tsp4 gGround cinnamon
  • ⅛ tsp0.5 gChili powder
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Set out four serving cups and sift the unsweetened cocoa powder.
  2. In a medium saucepan off the heat, whisk the sugar, sifted unsweetened cocoa powder, cornstarch, cinnamon, chili powder and salt until no lumps remain.
  3. Whisk in about one quarter of the whole milk to make a smooth paste, then whisk in the remaining three quarters of the whole milk.
  4. Set the pan over medium heat and cook, whisking constantly and scraping the bottom, until the mixture bubbles and thickens, 7 to 10 minutes; let it bubble gently for 1 more minute.
  5. Take the pan off the heat and whisk in the chocolate chips until melted, then whisk in the vanilla.
  6. Divide the pudding evenly among the four cups and press plastic wrap directly onto each surface to prevent a skin.
  7. Cool 20 minutes at room temperature, then chill in the fridge until set and cold, about 2.5 hours, before serving.

Contains: Milk. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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