Ingredients for Cappuccino Pudding
- Instant Coffee Granules
- Boiling Water
- 2 cups milk
- Instant Chocolate Pudding Mix
- Ground Cinnamon
- 1 cup whipped topping
- Chocolate Wafer Crumbs
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How to Make Cappuccino Pudding
- In a small bowl, dissolve 2 teaspoons instant espresso powder or 1 tablespoon strong brewed coffee in 2 tablespoons of hot water. Set aside to cool slightly.
- In a large mixing bowl, whisk together 2 cups of milk, 1 (3.4 ounce) package instant chocolate pudding mix, and 1 teaspoon ground cinnamon until smooth.
- Beat on low speed with an electric mixer for 2 minutes, until the pudding is thickened.
- Gradually stir in the cooled coffee mixture until fully incorporated.
- Gently fold in 1 cup of whipped topping.
- Spoon the pudding into four individual serving dishes.
- Garnish each serving with a dollop of whipped topping and a sprinkle of wafer crumbs (optional).
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the pudding to chill for optimal taste.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
26g
Fat
21g
Carbs
5g
