Nostalgic Kahlúa Pudding Cups (Edit recipe)

441 recipes
|
782 followers

We all know sometimes leaning into the nostalgia of childhood favs can be so heartwarming and fun! So how about a “grown up” version of the iconic chocolate pudding cup! If you want to make a non alcoholic/kid friendly variation instead, simply use 2 full cups of the chocolate milk and skip the booze, easy peasy! This one doubles very easily, so maybe making both versions is a winner plan!
Brands used from the FS Market | use code: backporchpaleo for discount, thank you!
Maizly Chocolate Corn Milk
am.Niccoli Vanilla Salt
Siete Foods Mexican Shortbread Cookies
Otto’s Naturals Cassava Flour

Share

Save

PREP TIME

15 minutes to 20 minutes

COOK TIME

5 minutes to 8 minutes

INGREDIENTS

12

Serves: 6-8

Ingredients

1.5 cups Chocolate Cornmilk - Maizly
.25 cup Coffee Liqueur - Kahlúa
.25 cup Irish Cream Liqueur, I used Baily's
4 - 6 Tbsp Pure Maple Syrup
2.5 Tbsp Cassava Flour (Certified Non-GMO) - Otto’s Naturals
2 Tbsp Cocoa Powder
.5 tsp Pure Vanilla Extract
.25 tsp Vanilla Baking SALT - am.Niccoli
1 cup Whipped Cream, divided, dairy free topping of choice

garnish/assembly

4.5 oz Mexican Shortbread Cookies - Siete Foods, one package
Dark Chocolate, 1-2 pieces for garnish

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pour chocolate milk, Bailey’s, Kahlúa, 4 tablespoons of maple syrup into a 3 quart saucepan. Sift cocoa powder and cassava flour into that mixture. Then pour in the vanilla and salt. Whisk well to combine followed by using an immersion blender* to fully incorporate all the ingredients well. in an are fully combined. Taste and adjust sweetness as needed with additional maple syrup.
Heat over medium heat, stirring/whisking constantly, until mixture thickens and has a few fat bubbles coming to the surface.
Pour hot mixture into a heat resistant bowl and let it set for 15 minutes. Place plastic wrap directly on top of mixture and place in the refrigerator until cooled completely. Once completely cooled, add ¾ cup of the whipped cream to pudding and whisk to fully combine and place back in the refrigerator to chill.
When ready to assemble, crumble 1-2 cookies and place in the bottom of a 5 oz container, followed by 4-5 tablespoons of the pudding. Use the remaining whipped cream to dollop on top and add pieces of another cookie and grated chocolate if desired. Repeat with remaining pudding, whipped cream and cookies. Place pudding cups in the refrigerator until ready to enjoy.
You can make these up ahead of time or allow guests to assemble their own.

Notes

You can use all Kahlua or only Baily’s if you want for the half cup of booze, customize as you’d like there. Or make it more boozy by tweaking the milk to booze ratio a bit. If you don’t have an immersion blender, you can add the ingredients to the base of a high powered blender and after mixing, pour into the saucepan and continue with the instructions.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	302
Fat:	10 g
Carbohydrates:	42 g
Protein:	2 g
Cholesterol:	7 g
Sodium:	205 mg
Fiber:	3 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated for total recipe.

Shop our Market

Shopping on FoodSocial supports our recipe creators and trusted brands. Items arrive in 3-5 days.

Ingredients include paid links.