Almond Milk Pudding

For those who are lactose intolerant, you have not worry because there is almond milk which makes a perfect substitute for cow’s milk.

The almond milk can replace cow’s milk in any recipe without altering the taste of the outcome product at all, most cannot even tell the difference between the two if the almond milk is well prepared.

However, for almond milk pudding preparation, the right ratio mix amounts need to be respected if the desired taste is to be achieved.

For the pudding to come out tasting delicious, the liquid to thickener ratio needs to be perfectly achieved.

Almond Milk Pudding Requirements

  • almond milk pudding1/3 cup of unsweetened cocoa
  • 1/3 cup of sugar
  • 3 cups of almond milk
  • A teaspoon of vanilla extract
  • ½ a cup of fresh berry
  • A chocolate bar can replace cocoa powder
  • ¼ cup of cornstarch, arrow root powder or tapioca starch
  • 3 egg yolks
  • ¼ cup of butter or margarine
  • ½ a teaspoon of salt
  • A medium-sized saucepan
  • A whisk
  • Flavor variations
  • Serving bowls

 Almond Milk Pudding Procedure

Heat the 3 cups of almond milk until small bubbles are noticed on the edge of the pan in the pan. If preparing butterscotch pudding, the ingredients are all added and mixed with just the right quantity of the almond milk to form a thick paste. Whisk the mixture to achieve a smooth outcome. Use the remaining milk to whisk the mixture until everything is completely dissolved.

Bring the mixture to a simmer as you continue to whisk until the mixture is thick enough before removing the pan from the heat. If using the bar of chocolate, add it at this stage and continue to whisk until it completely melts.

For butterscotch pudding, remove the mixture and add about 4 tablespoons to the egg yolks before pouring the mixture back into the pan before returning to boil as whisking continues until the desired thickness is achieved. Add the vanilla extract and margarine or butter and you are done.

Pour the thick mixture into the serving bowls and set in a refrigerator to settle for about an hour even though consuming it when still warm is a viable option.

Summary – Almond Milk Pudding is Easy and Good!

Almond milk creates thin pudding because it does not contain any saturated fat. A great consistency can be achieved if the right thickener is used. The thickener agents can be chosen depending on the dietary needs of the consumers or general preference. In this case, cornstarch has been used as the thickening agent with the alternatives provided for those who cannot stomach corn or corn products.

Using citrus is discouraged as it makes the pudding curdle, the puddings can be eaten while still warm not necessarily in a cold state and remember to take absolute caution as the thick mixture very hot and can cause grave injury, so keep pets and children out of the kitchen until the preparation process is completed. For a special treat, cow free milk ice-cream can be poured on the pudding to give it a better taste.  Just another great use for almond milk!

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