A very fresh coffee dessert that I make in just a few minutes: creamy, light and without cream.
The dessert I prepare with milk and coffee in 10 minutes is my secret to not gaining weight: creamy, light and without cream (only 150 calories per slice!)
A fresh, simple dessert with the aroma of coffee: this dessert is perfect for those who love intense flavors but don’t want to go overboard with calories and fat. It’s made with just a few ingredients, without the need for cream or eggs, and is excellent both as a dessert and as a delicious snack.
The consistency is velvety, similar to a thick cream, and the flavor is bold thanks to the addition of coffee. If desired, you can serve it in individual cups with a dusting of bitter cocoa powder on top or a few dark chocolate shavings. It’s a recipe everyone can make: just mix the cornstarch well with the cold milk to avoid lumps, and you’re done.
Times
Preparation: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes + cooling time
Servings: 6
Ingredients
800 ml of milk
200 ml of coffee
100 g of honey or agave syrup (or erythritol, for a lighter version)
100 g of corn starch (maizena)
Unsweetened cocoa powder to taste (optional, for decoration)
Preparation
Dissolve the cornstarch: Pour the cold milk into a bowl and gradually add the cornstarch, stirring with a hand whisk until you obtain a smooth, lump-free mixture.
Combine the coffee and sweetener: Add the brewed coffee sweetened with honey/agave/erythritol. Mix well.
Cooking: Transfer the mixture to a saucepan and place over medium-low heat. Continue stirring until the cream thickens (about 8–10 minutes).
Pour into a plumcake mold (or single-serving cups or glasses): distribute the hot cream in the mold, glasses or single-serving bowls.
Cool and serve: Let cool, then refrigerate for at least 1 hour before serving. When ready to serve, dust with cocoa powder or garnish with dark chocolate.
Tips & Variations
You can replace part of the milk with a plant-based drink (almond, oat, soy).
For a more intense flavor, use ristretto espresso.
Add a teaspoon of vanilla extract for a delicate aroma.
If you want a firmer “pudding” consistency, slightly increase the amount of cornstarch.
