Yield: 10

Cook’s notes: If you don’t want the coffee flavor, leave out the espresso powder.  If you don’t own popsicle molds, you can freeze this the old-fashioned way, in paper cups that you peel off when frozen. It helps to cover the cups with foil and rip a little hole to stick the wooden stick through, to keep the stick standing straight.

3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup (packed) cornstarch
1 1/2 teaspoons all-purpose flour
1/4 teaspoon coarse salt
1 1/2 tablespoons instant espresso powder
3 cups milk (skim to whole; all work fine)
2 teaspoons vanilla extract
1/4 teaspoon almond extract

In a medium pan, whisk together sugar, cocoa powder, cornstarch, flour, salt and espresso powder. Very slowly whisk in milk until smooth. Whisk pudding over medium heat until it comes to a simmer and is thickened (about 3 to 5 minutes). Whisking nonstop, simmer it for 1 minute. Remove from heat and stir in vanilla and almond extracts. Pour into popsicle molds and insert wooden sticks; freeze until firm.

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