Mexican Chocolate Pudding (Sugar-free, Lactose-free)

I've been on the hunt for desserts lately. I'm going on 2 full months of this low glycemic thing and it's time for some sweets. I came across a "paleo" recipe for pudding. But pudding is not interesting enough. As I was experimenting with a recipe, I thought I would add a little flair--I've had Mexican hot chocolate before, which was delicious, so I channeled that into the recipe below.

Ingredients:

2 cups almond milk or coconut milk
1/4 cup packed cocoa powder (I used Hershey's Special Dark)
1/3 cup plus 3 tbs. Splenda or other sugar substitute
a pinch of salt
a pinch of cayenne pepper
1/2 tsp. cinnamon
3 egg yolks
2 tbsp. corn starch (or arrow root powder) mixed with 2 tbsp. water
2 tbsp. sugar-free chocolate or unsweetened baking chocolate


Combine milk, cocoa, Splenda, salt, cayenne, and cinnamon in a saucepan over medium high heat. Stir continually, until steaming (not bubbling). Whisk in 1 egg yolk at a time, then pour in corn starch mixture and continue whisking until mixture begins to thicken.

Take off heat. Sprinkle in the chocolate and whisk until all melted. Pour into 4 serving bowls, cover with plastic wrap (be sure to press the wrap down into the bowl so it is sticking to the top of the pudding, then a skin won't form). Or--you can eat it warm, too!

Serve with a sprinkle of cinnamon on top, or some whipped coconut cream.