Mexican Mocha Pudding with Kahlua Whipped Cream

Most of my friends will say that I possess addictive tendencies towards my relationship with coffee.  While my body demands a morning jolt of caffeine in its bloodstream, my afternoon coffee is purely indulgent.  There is nothing more satisfying than consuming a robust cup of coffee to revive my senses and defeat the sleepiness that looms over me in the afternoon.  This passion for the bean carries over equally to desserts and given the choice, I’d opt for a coffee-induced dessert every time.  Some warning signs that might indicate you too have an irrefutable dependence to coffee are: you have your own espresso machine at the office, Starbucks is the specified landmark for any and ALL directions given, your child shouts from the backseat at the mere site of a Starbucks, “Pull over Momma…you need a coffee” and finally, you can balance your child, purse, groceries and more while still managing to keep a firm grip on your coffee and not relinquish a single drop.

Am I alone here??  Anyone wanna go grab a coffee?

This amazing dessert is inspired to showcase the essence of a true Mexican coffee.  The flavors of this pudding are complex and are perfect for steadfast coffee lovers.  Steeping the cocoa nibs in milk adds a unique element of chocolate that creates an unexpected balance to the pudding.  The Kahlua whipped cream without doubt takes it over the top.  I like to serve this pudding in espresso cups (mostly for portion control) as it is quite effortless to become immersed in an entire bowl of this decadence without even realizing it.

Mexican Mocha Pudding          {Print Recipe}

Yield: 6-8 servings

2 cups whole milk

1 ¼ cups chilled heavy whipping cream, divided

¼ cup plus 2 Tbsp cocoa nibs (can be found at most specialty stores)

2 1/2 Tbsp Kahlua or other coffee-flavored liqueur, divided

½ cup (packed) golden brown sugar

3 Tbsp cornstarch

3 Tbsp instant espresso powder

½ tsp ground cinnamon

Make the pudding:

In a small saucepan, bring the whole milk, 1 cup of the heavy whipping cream, cocoa nibs and 1 ½ Tbsp of the Kahlua to a gentle boil over medium heat, stirring occasionally.  Remove from the heat, cover, and let the mixture steep for 20 minutes.

Strain the infused milk into a medium sized bowl, pressing the cocoa nibs with the back of a spoon to extract as much liquid as possible. Discard the nibs.

In a medium heavy saucepan, whisk the brown sugar, cornstarch, espresso powder and cinnamon with about 1/3 cup of the infused milk and stir to form a smooth paste. Stir in the remainder of the milk to combine.  Bring to a gentle boil over medium-high heat whisking constantly for about 1 minute until slightly thickened.

Remove from the heat and pour into individual ramekins or espresso cups. Cover with plastic wrap and chill for about 4 hours, or until set.  Tip: Place plastic wrap directly onto the surface of the pudding while chilling so that it doesn’t develop a film.

Make the whipped cream:

Combine the remaining ¼ cup of chilled heavy whipped cream and 1 Tbsp of Kahlua in a mixing bowl and beat until peaks form.  Spoon onto puddings and serve.

Enjoy! xo

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