Ingredients
Equipment
Method
- Add the 2.5 cups of milk, pinch of salt, protein powder, and maple syrup or honey (if using) to a medium saucepan. Whisk everything together over medium heat until smooth and combined.
- Warm the milk until it's hot but not boiling — just steaming.
- Make the slurry: Scoop out about ½ cup of the warm milk from the pot into a small bowl. Add the cornstarch or arrowroot powder and whisk until completely dissolved with no lumps. Using warm milk here is the trick — it dissolves so much faster than cold! But you could totally leave out the 1/2 cup of cold milk at the start and just mix your cornstarch into the cold milk.
- Slowly pour the slurry back into the saucepan, whisking constantly as you add it.
- Continue whisking over medium heat for 8–10 minutes until the pudding thickens to that perfect snack pack consistency. You'll feel it change — it'll coat the back of a spoon and ribbon off the whisk.
- Remove from heat and stir in the vanilla extract.
- Pour into a glass dish or individual serving bowls. Eat it warm right now (seriously, do it) or cover with a lid or press plastic wrap so it doesn't form a skin, then refrigerate until set.
Notes
Sweetness: Cold pudding tastes less sweet than warm, so if you're planning to refrigerate it, add a little more maple syrup or honey if you want to!
How we served it: We paired ours with Simple Mills Sweet Thins Lemon almond flour crackers — the bright citrus was such a good contrast to the rich chocolate. So good.
Warm pudding is a completely different experience than cold — both are amazing, but try a spoonful straight from the pot at least once!