Cinnamon Pudding
Indulge in the cozy, sophisticated flavor of this rich coffee-infused Cinnamon Pudding. With its velvety texture and spiced whipped cream topping, it’s an effortlessly elegant dessert. This make-ahead treat is perfect for impressing guests or as an enjoyable solo snack!
Since this coffee-inspired pudding requires no baking and is prepared entirely on the stovetop, it frees up your oven for other dishes, making it ideal for holiday meals or dinner parties. The fact that it needs to chill for several hours also means you can make it the day before, ditching last-minute dessert-prep stress and allowing the flavors to meld beautifully.
Coffee cinnamon pudding is the perfect finale for coffee lovers! Instead of just serving a cup of coffee after your main meal, this pudding captures the rich, aromatic essence of freshly brewed coffee in a luxurious, spoonable form. The warm notes of cinnamon and nutmeg add another layer of complexity for a dessert that feels both comforting and special, satisfying your sweet tooth and coffee cravings in one go!
What is cinnamon pudding?
This cinnamon pudding is a rich and elegant chilled dessert. It features a rich and creamy, spiced base deeply infused with the flavor of strong brewed coffee and warm cinnamon. Each serving is topped with a dollop of freshly whipped cream, delicately sweetened and spiced with warm notes of nutmeg and cinnamon. It’s a simple yet sophisticated treat, perfect for ending a meal on a cozy note – especially for all the coffee lovers out there!
Ingredients needed to make this cinnamon pudding
- Heavy whipping cream: This is the luxurious base of this simple coffee cinnamon pudding.
- Coffee: I’ve used strong brewed coffee for this pudding. Feel free to use your favorite brand of coffee. Instant coffee is another option, in a pinch.
- Cornstarch: Thickens the pudding mixture, giving it structure to set. It’s also the ideal thickener to make this dessert gluten-free.
- Salt: Balances and enhances the flavors in this pudding.
- Brown sugar: Lends a delicious caramel-like flavor that you wouldn’t get with granulated sugar, which pairs beautifully with the coffee and warm cinnamon notes.
- Powdered sugar: Sweetens and thickens the whipped cream topping.
- Spices: I’ve used cinnamon and nutmeg which are classic fall and winter spices for desserts and baked treats.
- Garnish: Add cinnamon sticks to your set pudding cups/bowls with a light dusting of cinnamon – perfect when you want to impress the guests!
How do you make cinnamon pudding?
Cook the pudding mixture:
- Combine 3 cups of cream and the brewed coffee in a medium saucepan and bring to a boil.
- Once boiling, reduce to a simmer for about 2 minutes, stirring constantly.
- Combine the cornstarch, salt, brown sugar, and 1 teaspoon of cinnamon in a small bowl, making sure that it’s free of lumps.
- Add the dry mixture to the cream and coffee and bring to a boil, whisking for about 1 minute. Remove from the heat.
Chill the pudding:
- Pour the pudding into 8 cups or ramekins (about 1/2 cup per serving).
- Cover each dish with plastic wrap to prevent a skin from forming on top.
- Refrigerate the pudding until it has set and cooled, about 3 hours.
Top with whipped cinnamon cream:
- Whip the remaining cream in a small bowl, adding the powdered sugar, nutmeg, and remaining cinnamon as it stiffens.
- Serve each pudding cup with a dollop of whipped cream on top.
- Garnish with a cinnamon stick and light cinnamon dusting!
Serving
This cinnamon pudding recipe is the perfect way to finish a rich and comforting main meal, such as Creamy Italian Sausage Pasta, Meatloaf Casserole, or Bruschetta Pork Tenderloin – to name just a few!
Enjoy this pudding as a standalone dessert or pair it with Snickerdoodle Cookies or Easy Oreo Truffles. Or, if you’re a coffee-loving sweet tooth, be sure to also try Coffee Affogato With Vanilla Ice Cream, Mocha Orange Brownies, and Kahlua Cake.
Sandy’s tips and substitutions:
- Storage: Cover leftover coffee cinnamon pudding and store in the fridge for up to 3 days.
- Lump free: Use the back of a fork when mixing the dry pudding ingredients to prevent any lumps before you combine it with the coffee cream mixture. This is crucial to prevent any pockets of unincorporated dry ingredients in your set pudding!
- Make ahead: This pudding recipe lends itself to being the perfect make-ahead dessert since the assembled pudding has to be chilled in the fridge for a few hours for it to set properly. You can make it in the morning or the day before.
- Don’t overwhip: Be careful not to over whip the cream into butter when making the topping!
- Serving containers: You’ll need glasses, bowls, or ramekins that can hold about 1/2 cup of pudding mixture per serving with space for the whipped cinnamon cream topping too. Get fancy and serve your pudding in small decorative glasses or bowls to suit the occasion!
- Boozy twist: For an indulgent adult treat, add about 1/4 to 1/3 cup of your favorite coffee liqueur to the pudding base after you turn off the heat.
- Plastic wrap covering: Cover the pudding with plastic wrap when storing it in the fridge. This will help to prevent an undesirable “skin” from forming on the top of the dessert as it cools and sets. It will also help stop the pudding from absorbing odours in the fridge.
- Chocolate coffee pudding: Add cocoa powder to the dry pudding ingredients to make an indulgent and rich chocolate coffee cinnamon pudding!
- Topping ideas: I love a light dusting of cinnamon over the whipped cream topping, but grated chocolate also works like magic.
More pudding recipes you may want to try:
- Banana Pudding Trifle
- Pear Bread Pudding
- Vanilla Pudding Parfaits
- Strawberry Banana Pudding Cake
- Easy Banana Pudding Ice Cream
Get the Recipe:
Cinnamon Pudding
Ingredients
- 4 cups heavy whipping cream, divided
- 1 cup strong brewed coffee
- 4 Tbsp. cornstarch
- ½ tsp. salt
- ½ cup brown sugar
- 1 ¼ tsp. cinnamon, divided + some for dusting
- 2 Tbsp. powdered sugar
- ¼ tsp. nutmeg
- 4 cinnamon sticks for garnish
Equipment
- 8 pudding glass cups or small ramekins
Instructions
- In a medium saucepan, combine 3 cups of cream and the brewed coffee. Bring to a boil and then simmer for about 2 minutes, stirring constantly.
- In a small bowl, combine the cornstarch, salt, brown sugar, and 1 teaspoon cinnamon. Mix well, using the back of a fork to get any lumps out of the mixture.
- Add the dry mixture to the cream and coffee; bring to a boil, whisking for about 1 minute. Turn off the heat.
- Pour the pudding into 8 cups or ramekins (about ½ cup in each serving). Cover each dish with plastic wrap to prevent a skin from forming on top. Refrigerate until the pudding is set and cooled, about 3 hours.
- In a small bowl, whip the remaining 1 cup of whipping cream, adding the powdered sugar, nutmeg, and 1/4 teaspoon cinnamon at the very end, as it stiffens.
- Serve each pudding dish with a dollop of whipped cream on top. Garnish with a cinnamon stick and light cinnamon dusting!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
