Chocolate Pudding

I have added a new category Worth Making from Scratch. Of course, others may have different opinions of what is “worth it” in terms of convenience and cost vs. time/energy, but generally speaking I am finding more and more things that taste better, are more healthful, are simple enough to prepare, and are often cheaper when made from scratch. 

Jason wanted some pudding cups for lunch. It has always kind of bothered me that you can find those in the non-refrigerated  aisle — what do they do to the milk that’s supposedly in there? This pudding, adapted a bit from More with Less, one of my very favorite cookbooks, is cheap, delicious, and, for me, a perfect example of something worth the (minimal) effort.

Ingredients:

• 1/3 cup (or less) honey or sugar
• 2 tablespoons cornstarch or arrowroot
• 2 tablespoons cocoa powder
• 2 cups milk  (0r almond, soy, or coconut milk)
• 1 teaspoon vanilla
• 1 teaspoon butter or ghee (do not use if using coconut milk)

Directions:

1. Combine honey, cornstarch, cocoa powder, and milk in a medium saucepan over medium-low heat until thickened, stirring (almost) constantly.
2. Remove from heat and stir in vanilla and butter until combined.
3. Serve warm or cold.