This creamy & luscious spiced dark chocolate pudding is reminiscent of Mexican hot chocolate, the warm spices will put a smile on your face
Place the chocolate chips in a medium heat proof mixing bowl along with the vanilla and set aside.
In a 2 quart saucepan whisk together until smooth, the coconut milk, almond milk, cornstarch, sugar, ancho chile powder, cayenne pepper, cinnamon and espresso powder.
Heat over medium/high heat whisking occasionally until the mixture starts to steam, turn down to medium heat and let simmer until mixture starts to thicken, take off stove.
Pour hot mixture over the chocolate chips and do not stir for 10 minutes, let the hot liquid melt the chocolate chips.
When ready, stir slowly with a whisk until well combined with uniform thickness and dark chocolate color
Pour into 8, 1/2 cup individual pudding cups, tea cups or one dis, cover and place in the refrigerator for at least 2 1/2 hours or better yet, overnight
To serve, spoon some cherry sauce over the top and add a dollop of your favorite nondairy topping and sprinkle with a bit of cinnamon
Makes 4 cups, serves 8
Pour all the cherry sauce ingredients into a saucepan and gently stir over medium/high heat until it thickens, stirring occasionally.
Let cool for 15 minutes and store in a covered container and put into the refrigerator to chill until ready to use.