Coffee Pudding Shots
Mini, no-bake dessert shooter recipe.
- 4 tbsp Pillsbury custard powder vanilla flavoured
- 1.5 cups milk
- 3 tbsp sugar
- 2 tsp instant coffee
- 1 tsp cocoa powder
- 2 tbsp almonds chopped
Apply water on the rim of the shot glasses and dip into cocoa powder. Keep it aside.
In a bowl, add custard powder and 2 tbsp milk. Mix it well to make a smooth and lump-free paste.
In a saucepan, pour the remaining milk and heat it over medium flame. Add sugar and bring it to a boil.
Once it comes to a boil, lower the flame and slowly pour the custard mixture into the milk. Stir continuously and cook for 2-3 minutes. Turn the heat off when the custard thickens.
Pour half of the custard into a bowl. While it is still hot add coffee powder and cocoa powder. Mix it well.
Fill half of the shot glasses with coffee custard. Then pour the vanilla custard into the glasses. Garnish with chopped almonds and refrigerate for 30 minutes. Serve chilled.