I always look forward to getting Gourmet in the mail each month. I have let go of Bon Appetit becuase I found I was not using the recipes to make a subscription worthwhile, but Gourmet keeps on delivering for me.
This week's Magazine Monday contribution comes from the latest issue of Gourmet, and it's simplicity caught my eye. The recipe for Mexican Chocolate Pudding can be found here.
I didn't have any almond milk on hand, so I substituted 1% spiked with a few drops of almond extract. This was a really easy recipe to put together and it tasted divine. The flavour combination of cinnamon, chocolate, almond, and vanilla was lusciously complex, and the pudding was silky on the tongue. Definitely a keeper!