I used to clip recipes all the time, back when I was an ambitious young cook. But these days, I don’t have the patience for complicated, time-consuming recipes. If I don’t already have most of the ingredients on hand, forget it.
This oat milk chocolate pudding recipe from The New York Times caught my eye not just because it’s dairy-free, but because it’s so easy to make. The whole process took less than fifteen minutes. I didn’t have to buy anything, since all the ingredients were already in my kitchen, including the carton of Oatly oat milk that I’ve been grooving on the past couple of weeks.
This pudding was better than other dairy-free puddings I’ve tried, like Zen Chocolate Almond Pudding or the vegan pudding from Kreation Organics. Zen was fine but tasted like the Snack Packs you put in a kid’s lunch box. Kreation’s tasted fresher but was cloyingly sweet. This New York Times pudding put them both to shame.
My husband shared some with his vegan co-workers. One sent him this text:
I urge you to try the swill for yourself!
OAT MILK CHOCOLATE PUDDING RECIPE
Adapted from The New York Times
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/3 teaspoon fine sea salt
2 cups non-dairy milk, preferably oat
3 ounces bittersweet chocolate chips (at least 66% cacao)
1 teaspoon vanilla extract
In a medium saucepan, use a silicone spatula to stir together the sugar, cocoa, cornstarch, and salt. Slowly stir in the milk and keep stirring until smooth and combined.
Stir the mixture constantly over medium-low heat until the pudding thickens, begins to bubble, and coats the spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
Add the chocolate chips and stir vigorously until they melt and the pudding is thick and smooth. (It will thicken much more after it’s chilled.)
Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. After it has cooled slightly, press plastic wrap onto the surface of the pudding to prevent a “skin” from forming on top. Refrigerate until cold. The pudding will keep in the refrigerator for up to 3 days. Makes 4 to 6 servings.