Even though I love the taste of coffee, I don`t own a coffee machine. Whenever I`m making a coffee recipe, I always need to buy instant coffee packets. Kinda lame, but it`s all in the name of food!
So, I`m not sure if you`ve heard...but Nescafé® and Coffee-mate® are officially married and made some coffee + creamer babies! Okay, maybe not married in the traditional sense. Nor the human babies you`re used to. In the food sense. Coffee + creamer has always been a couple, let`s admit. Nescafé and Coffee-mate have joined forces and are offering 2-in-1 coffee and creamer products! (Giveaway details at the end!)
I used some to make coffee pudding, because why not make pudding with a flavor I love and adore? Also, homemade pudding is actually, super super easy. I was amazed at how fast it took me to finish. I think it`ll take you longer to do your dishes than it is to make this pudding!
I`ve never made homemade pudding before, so I was excited to give this a try. And boy, I should`ve done this sooner! After the chilling time, I ate about 10 spoonfuls before I stopped. I had to take photos before I finished the whole thing...Haha.
This time, I used the new Nescafe with Coffee-mate 2-in-1 coffee and creamer product to make the coffee for this pudding.
To read more about the new 2-in-1 coffee and creamer products and a chance to enter and win TWO WEEKS worth of Nescafe with Coffeemate 2-in-1 coffee products, go to giveaway page here!
Adapted: Not Without Salt | Yields: 1 cup | Level: Easy | Total Time: 15 minutes + at least 3 hours chill time | Print
- 1 cup heavy whipping cream
- ½ cup whole milk
- ½ cup coffee
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 3 tablespoons brown sugar
- 1 teaspoon vanilla
1. In a medium saucepan, combine the cream, milk, and coffee. Heat to simmer - small bubbles form on the sides, but not yet boiling.
2. Meanwhile, in a small bowl, whisk together cornstarch, salt, and brown sugar.
3. Add dry ingredients into hot milk mixture (when simmering) and whisk very quickly until fully incorporated.
4. Let mixture boil for about 1-2 minutes, sitrring occasionally.
5. Remove from heat, whisk in vanilla.
6. Strain pudding through a mesh sieve to remove any lumps.
7. Cover and refrigerate for at least 3 hours.
- For the coffee, I used ½ cup hot water + 2 tablespoons Hazelnut Nescafe with Coffeemate. You can use strong brewed coffee, too.
*Disclosure: This post contains a link leading to a sponsored post for products mentioned in this post.