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Mexican Hot Chocolate Pudding

Submitted by: Kristina_Vanni

Mexican Hot Chocolate Pudding
2010-12-14 Beverages
4.8 30

A hint of cinnamon is what makes Mexican Hot Chocolate special. All the flavors of this warm holiday drink are transformed into an easy pudding dessert!

  • Servings: 4-6


½ cup Packed Brown Sugar
⅓ cup Unsweetened Cocoa Powder
2 Squares (1 Ounce Each) Semisweet Chocolate, coarsely chopped
3 Tbsp Cornstarch
⅛ tsp Ground Cinnamon
⅛ tsp Salt
2 cups Reduced Fat Chocolate Milk, divided
½ cup Reduced Fat Sour Cream
1-1-/4 tsp Vanilla Extract
Additional Sour Cream
Additional Cinnamon, for sprinkling


In a medium saucepan, combine the brown sugar, cocoa powder, chopped chocolate, cornstarch, cinnamon, and salt. Place on stove over medium heat and whisk in 1 cup of the chocolate milk. Cook and stir until chocolate melts.

Gradually stir in the remaining 1 cup of chocolate milk and the sour cream. Cook, stirring constantly, until mixture is thick and smooth and bubbles pop on the surface, about 8-9 minutes. Remove pan from heat and stir in vanilla.

Pour mixture into serving dishes and immediately place a piece of plastic wrap directly touching the surface of the pudding. Cool slightly, then refrigerate until cold, or overnight.

To serve, place a small dollop of sour cream on pudding and sprinkle with cinnamon.