Coffee Basil seed Pudding | Easy Pudding Recipe

Yes, you read it right! It is coffee Basil seed pudding and not Coffee Chia  Pudding!Though I still have some Chia seeds left , I thought it will be a change to use basil seeds.

This was made as a part of Blogging Marathon #74,Week 4, Day 1, where my theme is  – Are you pudding me?

I have chosen three ultra simple puddings for this series. I was not sure how welcome these puddings will be so I made a very small batch of each one.

This coffee flavored pudding has become my new favorite. It is extremely easy to prepare and tastes so good!!

I have used unrefined cane sugar instead of the regular white sugar and it heightened the color of the pudding.

4 from 2 votes

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Coffee Basil seed Pudding

Cook Time

10 mins

Total Time

45 mins

 

A simple coffee flavored pudding with the crunch of basil seeds

Course: Dessert

Servings: 2

Author: PJ

Ingredients

• 1 cup milk
• 1 tablespoon corn flour
• 1 teaspoon Instant coffee powder
• 2 tablespoons Unrefined cane sugar
• 1 teaspoon Basil seeds
• A pinch Salt

Instructions

1. In a pan ,whisk together corn flour, unrefined cane sugar, coffee powder,basil seeds
   

2. Gradually whisk in milk
   

   
   

3. Keep the pan on the stove and let it simmer.Keep whisking till it thickens
   

   
   

4. Once the desired consistency is reached, remove from heat and transfer to a serving dish / bowl.
   

5. Chill and serve
   

Recipe Notes

• You can use regular sugar instead of unrefined cane sugar.
• Check for sweetness and add more if needed.
• Similarly, some brands of instant coffee powders are quite strong.So add a little ,do a taste test and add more if needed.
• You can use Chia seeds instead of Basil seeds
• If you don't like the texture of the basil / chia seed in the pudding, you can blend the pudding after it has cooled and then chill it.

Step by step pictorial to make Coffee basil seed pudding:

Take the corn flour, coffee powder, unrefined cane sugar, basil seed in a saucepan and whisk

Add milk little by little and whisk well. Now keep the pan on the stove,switch it on and simmer, whisking continuously.

The mixture will come to a boil and thicken.Keep whisking till the desired consistency has reached. Transfer to a serving bowl and chill for at least half an hour [or more] before serving.

Serve the coffee basil seed pudding garnished with sprinkles / as such

 Note:

• You can use regular sugar instead of unrefined cane sugar.
• Check for sweetness and add more if needed.
• Similarly, some brands of instant coffee powders are quite strong.So add a little ,do a taste test and add more if needed.
• You can use Chia seeds instead of Basil seeds
• If you don’t like the texture of the basil / chia seed in the pudding, you can blend the pudding after it has cooled and then chill it.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74