Coffee Pudding

To make coffee pudding from scratch, mix 500 mL of milk, 3 tbsp of corn flour, 1.5 tbsp of instant coffee powder, 1 tsp of Horlicks, and 4 tbsp of sugar in a bowl. Sieve the mixture to remove lumps, then heat it until it thickens to your desired consistency. Pour it into a bowl or tray and refrigerate for 5-6 hours before serving cold.

No, traditional coffee pudding is not suitable for a vegan diet because it contains milk. However, you can substitute the milk with a plant-based alternative like almond milk or oat milk, and use a vegan-friendly thickener instead of corn flour to create a vegan coffee pudding.

If you don't have corn flour, you can use all-purpose flour or arrowroot powder as a substitute. Keep in mind that the texture may vary slightly, but both options will help thicken the pudding effectively.

To store leftover coffee pudding, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Make sure to serve it cold for the best taste and texture.

Coffee pudding pairs wonderfully with desserts like chocolate cake, biscotti, or a scoop of vanilla ice cream. The rich coffee flavor complements chocolate and creamy textures, making for a delightful dessert experience.