Description
To truly appreciate these non-alcoholic horchata pudding cups, it helps to understand the texture and flavor goals we are aiming for. This dessert is a chilled, milk-based custard that relies on starch rather than eggs for its structure. The result is an incredibly smooth, clean mouthfeel that lets the individual flavor notes shine brightly. It captures the exact essence of a chilled glass of traditional rice milk punch, but condenses it into a luxurious pudding state that feels like a true indulgence.
Ingredients
Scale
For the pudding:
- 2 cups whole milk
- 1 cup prepared rice milk (or additional whole milk)
- ⅓ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp salt
- 1½ tsp ground cinnamon
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, but adds classic horchata flavor)
- 2 tbsp sweetened condensed milk (optional, for extra richness)
For garnish:
- Whipped cream
- Ground cinnamon
- Cinnamon sticks (optional)
- Toasted sliced almonds or crushed cinnamon cookies (optional)
Instructions
- In a medium saucepan, whisk together the sugar, cornstarch, salt, and cinnamon.
- Gradually whisk in the whole milk and rice milk until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble (about 6–8 minutes).
- Reduce the heat and cook for 1 more minute.
- Remove from the heat and stir in the vanilla, almond extract (if using), and sweetened condensed milk.
- Divide the pudding evenly among 6 serving cups.
- Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming.
- Refrigerate for at least 3 hours, or until fully chilled.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 pudding cup
- Calories: 220 kcal