Rating
Published Mar 5th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 2 cups Calories 271.9
A Mexican twist to chocolate pudding. Great ending for taco night! Serve warm with vanilla ice cream or chill and serve with whipped cream.
Recipe Ingredients
- 1 ½ cups milk
- 1 cup canned mixed beans, drained
- ½ cup brown sugar
- 1 egg
- 1 ½ tablespoons instant coffee granules
- 1 ½ tablespoons cocoa powder
- 1 tablespoon cornstarch
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons garam masala
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Cooking Directions
- 1 Blend milk, beans, brown sugar, egg, coffee, cocoa powder, cornstarch, chili powder, and garam masala together in a blender until smooth.
- 2 Pour bean mixture into a saucepan over medium heat; cook, stirring constantly, until mixture thickens, 10 to 15 minutes. Remove from heat and stir in butter and vanilla extract until shiny and smooth. Pour into dessert bowls.
Nutrition Facts
- Calories 271.9
- Carbohydrate 45.3 g
- Cholesterol 61.5 mg
- Fat 6.5 g
- Fiber 4.3 g
- Protein 8.8 g
- Saturated Fat 3.6 g
- Sodium 346.2 mg
- Sugar 31.3 g