Dairy Free Gingerbread Pudding

This dairy free gingerbread pudding is made with an almond cashew milk blend for one creamy spoonful filled with all the holiday spices you love.

I’m really not ok (like at all) about a day that ends without dessert. It’s just not acceptable. Never was as a kid and 30 something years later, still isn’t. Most kids would whine “what’s for dinner???” in their most annoying drawn out kids voice possible, but my version of that was always “mommmmm, what’s for dessert???”

Priorities.

Dairy Free Gingerbread Pudding

I’m pretty sure it was because of that there was a constant supply of instant jello and pudding in our pantry. Dessert in a pinch for when my whining got to be more than a parent could handle.

That said, I never gave a second thought to the fact that pudding could actually be made without some pantry powder packet until many years after what is probably acceptable to have come to that realization (like, um, in my 20s).

Gingerbread Pudding

Since then, I’ve tried my hand at it from scratch a few times (like with this coconut caramel coffee pudding) but usually I end up baking it. This time, I wanted to make a simple pudding just like the old days with a sauce pot, a bunch of whisking and some simple chill/set time in the fridge.

Almond Breeze’s new almond cashew blend that just came out is the perfect way to keep this dairy free gingerbread pudding creamy like you expect from pudding while still a healthy, lower-calorie treat. With molasses and all the holiday spices you can think of mixed in, it’s like a spoonful of Christmas with each bite!

Creamy Gingerbread Pudding

To celebrate this new blend, Almond Breeze is holding a Kitchen Prize Pack giveaway. Just enter the title of a recipe you’d like to create using the new almond cashew blend for a chance to win. Everyone will get some coupons (*while supplies last) to purchase the product just for entering! – GIVEAWAY ENDED

Serves 3-4     adjust servings

Dairy Free Gingerbread Pudding

Preparation 5 min Prep Time
Cook Time 15 min Cook Time
Total Time 20 mins Total Time

This dairy free gingerbread pudding is made with an almond cashew milk blend for one creamy spoonful filled with all the holiday spices you love.

Ingredients

  • 2 cups unsweetened Almond Breeze Almondmilk Cashewmilk Blend
  • 2 tablespoons coconut sugar
  • 1/2 tablespoon molasses
  • 2 egg yolks
  • 3 tablespoons tapioca starch
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • pinch kosher salt
  • cacao nibs for topping

Instructions

  1. Place the almondmilk cashewmilk blend, coconut sugar and molasses in a small sauce pot over medium heat and bring to a simmer.
  2. Whisk together the egg yolks, tapioca starch, spices and salt in a small bowl.
  3. Once simmering, slowly pour one ladle of the hot milk mixture into the bowl with the egg yolks whisking constantly until all the milk is incorporated.
  4. Pour the egg yolk/milk mixture back into the sauce pot with the remaining milk and spices and whisk continuously over medium-low heat until thickened.
  5. Once thickened, remove from heat and pour into servings jars/glasses/bowls.
  6. Let cool to room temperature then cover with plastic wrap and place in the refrigerator for at least 1 hour until chilled.
  7. Top with cacao nibs and serve.

*This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com.

17 Comments

  1. Amy @Very Culinary

    Almond Breeze is always in my fridge…I haven’t tried the Cashew variety, but I will look for it. Love how you used it here!

    Reply
  2. tanya

    My daughter always asks “what’s for dessert tonight” instead of asking what is for dinner! We have to have dessert every night. This is such a great way to use that cashew blend!

    Reply

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