Kalhua Pudding

Makes 4 servings

The great thing about being an adult is experimenting with alcohol in your cooking. Kalhua infuses this recipe with a flavorful punch of coffee. Need a pick me up on the weekend? Try a Kalhua Pudding after lunch. I invented this dessert after a trip to Mexico. It was the first time I tasted Kalhua and I thought it would make a wonderful additive to a family favorite—pudding. Keep this recipe to yourself, while the kids enjoy a variation!



1 cup granulated sugar
2 tbsp. cornstarch
4 egg yolks, lightly beaten
1 tbsp. butter
2 tsp. vanilla
¼ tsp. salt
2½ cups of milk
½ cup Kalhua



1. In a saucepan, combine the sugar and cornstarch and then add the milk. Stir over medium heat, until bubbling. Keep stirring for 2 more minutes.
2. Remove from heat and in a separate bowl add one cup of the mixture to the egg yolks. Slowly whisk the egg yolk mixture into the rest of the milk mixture in the saucepan. Bring to a boil and reduce heat to low. Cook and stir 2 more minutes.
3. Turn off heat and add the butter, vanilla, salt and the Kalhua. Mix well and then pour into six individual containers/cups. Cover the top with plastic wrap and let the pudding stand for about 45 minutes. Let it chill overnight in the refrigerator or for 4 hours, then serve.



Calories 430
Total Fat 12g (15%)
Saturated Fat 5.978g (30%)
Trans Fat 0.128g
Total Carbohydrate 70g (25%)
Dietary Fiber 0g (0%)
Total Sugars 62g
Includes 0g Added Sugars (0%)
Cholesterol 185mg (62%)
Sodium 300mg (13%)
Protein 11g (22%)
Vitamin D 4mcg (20%)
Calcium 207mg (15%)
Iron 1.13mg (6%)
Potassium 479mg (10%)
Phosphorus (20%)


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