Make Mexican hot chocolate pudding
Make Mexican hot chocolate pudding using cocoa, cinnamon, milk, sugar, and cornstarch. Practice measuring, stirring, and gentle stovetop cooking with adult supervision.
Step-by-step guide to make Mexican hot chocolate pudding
Step 1
Gather all your materials on a clean counter so everything is ready to go.
Step 2
Measure 2 tablespoons cocoa powder 1/3 cup sugar 1/2 teaspoon ground cinnamon and 2 tablespoons cornstarch into the small mixing bowl.
Step 3
Whisk the dry ingredients together until they look evenly mixed.
Step 4
Measure 2 cups of milk into a measuring cup.
Step 5
Pour 1/4 cup of the milk into the bowl with the dry mix.
Step 6
Stir the milk and dry mix until a smooth lump-free paste forms.
Step 7
With adult supervision pour the remaining milk into the small saucepan.
Step 8
With adult supervision warm the milk on medium-low until steam rises but it does not boil.
Step 9
Pour the smooth paste into the warm milk in the saucepan.
Step 10
Whisk constantly over medium-low heat until the mixture thickens and coats the back of a spoon about 3 to 5 minutes.
Step 11
Remove the saucepan from the heat and let the pudding cool for 5 minutes.
Step 12
Spoon the pudding into serving cups.
Step 13
Sprinkle a tiny pinch of ground cinnamon on top if you like.
Step 14
Share your finished Mexican hot chocolate pudding on DIY.org.
Final steps
You're almost there! Complete all the steps, bring your creation to life, post it, and conquer the challenge!
Help!?
What can we use instead of cornstarch or regular milk if we can't find them?
If you don't have cornstarch, substitute 2 tablespoons of arrowroot powder and mix it into the 1/4 cup milk in step 5 exactly the same way, and if you need a milk alternative use 2 cups of unsweetened almond or soy milk in step 4 and heat it per step 8.
Why did my pudding get lumpy or fail to thicken and how can I fix it?
If lumps appear when you mix the paste in step 6, strain the paste through a fine sieve or whisk it vigorously before adding to the warm milk, and if it still won't thicken after whisking over medium-low for 3–5 minutes in step 10, return it to the heat and whisk another 2–3 minutes until it coats the back of a spoon.
How should I change the activity for different age groups?
For preschoolers let them do steps 1 and 12–13 (gathering materials and sprinkling cinnamon) while an adult handles steps 7–10 (pouring, heating, and whisking), elementary-age kids can measure, whisk dry ingredients, and make the paste in steps 2–6 with supervision, and teens can complete all steps including sharing the finished pudding on DIY.org in step 14.
How can we make the recipe more special or creative?
After removing the saucepan from the heat in step 11, stir in 1/2 teaspoon vanilla or a tiny pinch of cayenne, then spoon into serving cups in step 12 and top with whipped cream or shaved chocolate before sharing on DIY.org in step 14 to personalize it.
Watch videos on how to make Mexican hot chocolate pudding
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Facts about basic cooking and stovetop safety for kids
🥄 Cornstarch thickens puddings by swelling its starch granules when heated with liquid, creating a glossy, silky texture once it activates.
📏 Measuring ingredients is a fun way to practice math — for example, 1 tablespoon equals 3 teaspoons, and accurate measures help pudding turn out the same every time.
🍫 Mexican chocolate is often made from ground cacao, sugar, and cinnamon, giving it a slightly grainy texture different from smooth baking chocolate.
🥛 Milk can form a skin or scald if heated too quickly, so gentle stirring keeps puddings smooth and safe to cook.
🌶️ Traditional Mexican hot chocolate recipes sometimes add a pinch of chili or spices for a warm, spicy kick — chocolate and spice are a classic combo!
How do you make Mexican hot chocolate pudding with a child?
What materials do I need for Mexican hot chocolate pudding?
What ages is Mexican hot chocolate pudding suitable for?
What safety tips should I follow when making this pudding with kids?
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