This is classic, creamy pudding, delicious either ice cold or warm out of the pan. At the farm, we make it most often with chocolate cashew milk, but just about any sweetened milk works – other nut or grain milks and other flavors, such as vanilla and eggnog. I’ve even made it with a milky chai. They’re all good.
2 cups of sweetened milk: creamy chocolate cashew milk, or your favorite milk option
3 Tb corn starch
Put the corn starch into a small bowl. Add 1/2 cup of the milk, and stir until the mixture is smooth.
Pour the rest of the milk in a saucepan and place on medium heat until there are a few small bubbles at the edge. It should be barely beginning to boil. Take it off the heat. Add about 1/2 cup of the hot milk to the bowl with the cornstarch mixture and stir until combined, then pour the entire cornstarch mixture into the saucepan and stir.
Put the saucepan back on the heat and bring it to a full boil, stirring the whole time. You want to make sure that not much is sticking to the bottom of the pan as the pudding thickens. Once you hit a full boil, start timing: the pudding should cook for one minutes at a boil.
Once it is done, pour the pudding into cups and refrigerate. Give the pudding left in the pot to someone you love to eat (that might be you).