Mexican Chocolate Pudding

Ingredients

• 2 dried guajillo chiles, stemmed, sliced, and seeds removed

• 1 saigon cinnamon stick

• 1/2 ceylon cinnamon stick

• 2 vanilla pods, sliced open, seeds scraped out, and cut in half.

• 1 tablespoon congnac

• 480ml (2 cups) oat milk

• 33g (1oz) granulated sugar

• 33g (1oz) brown sugar

• 30g (1oz) unsweetened cocoa powder

• 20g (1oz) cornstarch

• 1/8 teaspoon fine sea salt

• 115g (4oz) bittersweet chocolate, chopped

• 1 teaspoon vanilla extract

Preheat Oven

Preheat oven to 175°F.

Method

Steep Milk

In a glass bowl, combine:

• guajillo chiles
• cinnamon sticks
• vanilla pods and scraped seeds
• congnac
• oat milk

Cover bowl with plastic wrap and let steep the oven for two hours.

Strain milk

Remove the milk the oven and pour though a fine mesh sieve into a large bowl. Set aside to cool slightly.

Pudding Prep

In a medium saucepan, combine:

• granulated sugar
• brown sugar
• cocoa powder
• cornstarch
• salt

Slowly whisk in the milk until smooth and combined.

Cook Pudding

1. Over medium heat, constanly stir the milk mixture, scraping the bottom and sides of the saucepan.
2. Cook until the pudding thickens, bubbles slightly, and the mixture coats the back of a spoon (5-10 minutes).
3. Remove from heat and stir in chocolate. Vigoriously stir until the chocolate is completely melted.

Serve

1. Pour the mixture into individual ramekins and place on a baking sheet.
2. Serve warm or chill for later.