Gluten-Free Does Not Mean Flavor Free
I love Chambord and decided to use it instead of vanilla in this recipe.
Chocolate Pudding Ingredients:
¾ cup raw sugar
½ cup Hershey’s Cocoa Powder
3 tablespoons cornstarch
1/8 teaspoon sea salt
2 ½ cups almond milk
1 tbsp Chambord (black raspberry liqueur)
Chocolate Pudding Instructions:
Whisk sugar, cocoa, cornstarch and salt together to remove all lumps in a medium size pot, whisk in milk. Cook over medium heat, whisking constantly, until mixture thickens. Continue to cook for 2 or three minutes (still whisking) and then add the Chambord. Pour into a medium size bowl and cover the pudding with plastic wrap (making sure plastic wrap touches the entire surface of the pudding to prevent a “skin” from forming) and refrigerate until completely chilled.