Maple Mocha Pudding


Maple Mocha Pudding

A crowd pleasing dessert! Serve as is or top off with fresh fruit and chopped cookie crumbles!

  • Author: Ken Haedrich


  • 3 tbsp cornstarch
  • 1 tbsp powdered instant coffee or powdered instant espresso
  • 1 tsp unsweetened cocoa
  • Pinch of salt
  • 3 egg yolks
  • 3 cups milk
  • 1/2 cup Fuller’s Sugarhouse pure maple syrup
  • 1 tbsp butter, cut into pieces
  • 1 tsp pure vanilla extract


  1. Combine the cornstarch, coffee/espresso, cocoa and salt into a large, heavy-bottomed pot and whisk to mix. Whisk the egg yolks slightly in a separate medium sized bowl, then add the milk and Fuller’s Sugarhouse pure maple syrup. Stir this mixture into the cornstarch mixture, then begin to heat over medium-high heat.
  2. Gradually bring the mixture to a boil, stirring regularly. Once the mixture comes to a boil, stir constantly for 1 minute, then remove from the heat and stir in the butter and vanilla.
  3. Ladle into 4-5 serving bowls, top with a piece of wax paper, then let cool before chilling. Let chill for several hours before serving.

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