mexican coffee pudding

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Mexican Coffee Pudding

By , from the Culinate Kitchen collection
Serves 4
Total Time 1 hour


This recipe is a simpler version of a café au lait pudding that appeared in the last-ever issue of the late, lamented Gourmet magazine. If you like, whip some cream to serve on top, as the magazine’s food editors suggested — but you can also just eat a bowl of this straight up. Make a batch for the Day of the Dead and eat it warm or cold.


3 Tbsp. instant espresso coffee granules (decaf is fine)
2 Tbsp. plus 2 tsp. cornstarch (use 3 Tbsp. if you want a more firmly set pudding)
cup sugar
~ Pinch of salt
¾ tsp. ground cinnamon, divided
cups whole milk
1 tsp. vanilla extract


  1. In a medium saucepan, whisk together the coffee granules, cornstarch, sugar, salt, and ½ teaspoon of the cinnamon. Whisk in the milk.
  2. Bring the mixture to a low boil, stirring frequently; once the pudding is simmering, cook for a few minutes, stirring constantly.
  3. Remove from the heat and stir in the vanilla, and stir for a couple of minutes to ensure a smooth texture.
  4. Pour into four small bowls. Let sit for about 15 minutes, to cool down enough to eat warm, or chill in the fridge (press plastic wrap down over each bowl if you don’t like skins on your pudding) for about 30 minutes to an hour.
  5. Just before serving, sprinkle a bit of the remaining ¼ teaspoon cinnamon over each serving.

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