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Kripalu Recipes: Cinnamon Soymilk Pudding Recipe

Cinnamon is a spice that evokes comfort and coziness, perfect for snowfalls and holidays. Harvested from the bark of the cinnamon tree, the popular spice comes in two varieties, Ceylon cinnamon and cassia. A good source of manganese, dietary fiber, iron, and calcium, cinnamon is being researched for the potential benefits of enhancing insulin’s ability to help control blood sugar levels. Traditional Chinese medicine values cinnamon for its warming qualities. Enjoy this tasty pudding dessert.

Find out more about cinnamon.

Cinnamon Soymilk Pudding

Preparation and cooking time 30 minutes.
Chilling time at least 1 hour.
Serves 4.

Ingredients
3½ cups soymilk or milk
1 tablespoon agar-agar powder, or 2 tablespoons agar-agar flakes
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
Pinch ground nutmeg
Pinch salt
⅔ cup pure maple syrup
1 tablespoon kuzu dissolved in ½ cup cold soymilk or milk
1 teaspoon pure vanilla extract
Roasted almonds

Instructions
In a blender, combine the milk, agar-agar, cinnamon, cardamom, nutmeg, salt, and syrup and blend on medium speed until well combined. In a medium-sized saucepan, combine the dissolved kuzu mixture and the milk mixture and cook on medium-high heat, stirring constantly, for 10–15 minutes, or until the mixture comes to a gentle boil.

Reduce heat to low and cook, stirring constantly, for 5 minutes more, or until the pudding thickens and turns slightly darker in color. Remove from heat. Stir in the vanilla and mix thoroughly with a wooden spoon. Let stand for 5 minutes.

Pour the pudding into dessert or parfait dishes and sprinkle with almonds. Chill for 1 hour. Serve.

Source: The Kripalu Cookbook: Gourmet Vegetarian Recipes by Atma Jo Ann Levitt (Berkshire House Publishers). Available through the Kripalu Shop.


More about cinnamon:

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