Vegan Simple Peppermint Cocoa Pudding Cups
Total time2 hr 20 min
Prep time10 min
Cook time10 min
5.0(27)
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Learn more →Ingredients
4 servings
- ⅓ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp fine salt
- 8 tsp unsweetened cocoa powder (about 2 tbsp + 2 tsp total)
- 3 cups milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ tsp peppermint extract
- 1 tsp vanilla extract
For serving
- dairy free whipped topping, for serving (optional)
- crushed candy cane or peppermint candies, for serving (optional)
Can be omittedpeppermint candies
Instructions
- 1
Whisk together the sugar, cornstarch, salt, and cocoa powder in a medium saucepan until evenly combined with no lumps.
- 2
Gradually pour in the milk while whisking constantly, starting with a small splash and working in the rest to keep the mixture smooth and lump-free.
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