What's For Dessert: Vanilla-Bourbon Chocolate Pudding

I will be the first to admit that I like to end my day with a little sweet treat. D mentioned a desire for chocolate pudding the other day, so the following afternoon I put together a simple chocolate pudding treat, using almond milk in place of dairy milk. Of course, I couldn't let enough alone, and ended up putting in a dash of bourbon in addition to the vanilla the recipe I was working from called for. (Feel free to leave out the bourbon; you can double the vanilla instead if you'd like.) This pudding tastes like a rich treat, though it lacks any high-fat dairy products typically found in pudding recipes. You can dress up the pudding in a variety of ways; the three options I've shown include chopped pistachios, a sprinkle of Maldon sea salt flakes, and shredded coconut. The pudding tastes just as good on its own without any toppings; or consider making it an even more decadent treat by stirring in some semi-sweet chocolate chips.

Vanilla-Bourbon Chocolate Pudding (printer-friendly version)
makes 5 servings

1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon Maldon sea salt flakes
2 cups unsweetened almond milk
2 teaspoons vanilla extract
1 teaspoon bourbon [optional]

1. Sift together the sugar, cocoa powder, cornstarch, and salt in a medium sauce pot.
2. Whisk in the almond milk. Continue stirring until the mixture is completely smooth.
3. Heat over medium-high heat, whisking constantly until thickened. (This should take about 5 minutes.)
4. Remove from the heat and whisk in the vanilla and bourbon.
5. Pour the pudding into individual cups or ramekins.
6. Chill in the fridge for at least 2 hours before serving.
7. Garnish with shredded coconut, semi-sweet chocolate chips, chopped nuts, or other topping of your choice.

(adapted from this recipe)