Sugar-Free Peppermint Mocha Pudding
Servings 4 servings
Calories 359kcal
Ingredients
- 1.5 cups heavy cream or see above for other options
- ⅓ cup unsweetened cocoa powder
- ½ cup brewed coffee cooled, or 2 shots of espresso (decaf or caffeinated)
- 3 egg yolks
- ¼ teaspoon salt
- ¼ teaspoon peppermint extract
- 1 teaspoon peppermint sweet drops
Instructions
- Pour cream and cocoa into a small saucepan and whisk until combined. Bring to a simmer, then remove from heat. Stir in the coffee. Set aside.
- In another bowl, whisk the egg yolks until smooth. Stir in the salt, peppermint extract and peppermint sweet drops into the egg mixture.
- Spoon a small amount of the hot cream into the egg mixture to temper the eggs and stir well.
- Add the egg mixture gradually into the cream in the saucepan, stirring constantly. Bring to a full boil over medium heat, stirring constantly. Reduce to a simmer and continue to stir for 1-2 minutes, until thickened.
- Cool slightly, then transfer to small cups or one large container. Store pudding in an airtight container or place plastic wrap directly onto the top of the pudding so a skin will not form then refrigerate for 4 hours or overnight.Enjoy with some sugar-free peppermint whipped cream!
Notes
Net Carbs 3g
This recipe was first published in December 2014.
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 6g | Protein: 2g | Fat: 34g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 146mg | Sodium: 152mg | Potassium: 30mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 195IU | Calcium: 18mg | Iron: 0.4mg