This sweet and creamy dessert is easy to mix up, but it comes with a seasonal warning. Pudding recipes work best when you have nature’s refrigerator to help you chill it. You want either a cold weather trip or access to a cold stream or a snow bank to stash the pudding in and chill it. It will firm up that way.
Cappuccino Pudding
Ingredients:
- 1 packet (4 serving) of instant vanilla pudding mix
- 2/3 cup dry milk
- 2 tsp instant espresso powder
- ½ to 1 tsp ground cinnamon
FBC Method:
In a quart freezer or sandwich bag, pack the pudding, milk, espresso, and cinnamon powders.
Take 2 cups very cold water, add it to the bag, and seal well. Shake for 2 minutes until it starts to thicken, making sure no powder is in the bag’s corners.
Stash the pudding and rest in a cold snow bank, stream, or lake for 20 minutes to an hour (make it before you make dinner for the best results).
Serves 2 to 4.
Notes:
Instant espresso powder can be found in grocery stores, often on the top shelf, in the coffee aisle. I recommend using instant espresso, not instant coffee, for best flavor.
If you like cinnamon use the whole amount, if not go halfsies.
While I prefer a dry milk with whole fat normally, I find in cold preparations that non-fat or 1% works best. It just dissolves so much easier.
If you are car camping, is weight isn’t an issue? Take shelf-stable milk instead. You can get it in 1-cup and 4-cup boxes. Find it often near the cereal aisle or in the juice aisle. Depends on the store.
