Coffee Almond Pudding

For a sweet breakfast treat, homemade almond milk mixes with espresso for a morning boost.

• 1/2 cup plus 2 tablespoons raw unsalted almonds, soaked for several hours or overnight

• 1 cup hot water

• 2 tablespoons agave nectar

• 1 teaspoon ground espresso powder

• 1/4 teaspoon almond extract

• 1/8 teaspoon kosher salt

• 1 1/2 teaspoons cornstarch

Rinse and drain the almonds. Add to a highspeed blender, along with the fresh hot water and the agave nectar, espresso powder, almond extract, and salt. Puree until smooth, about 1 minute. (Do not strain.)

Pour into a small heavy saucepan. Spoon 2 tablespoons of this mixture into a small bowl, and whisk in the cornstarch until smooth.

Bring the mixture in the saucepan to a boil over medium-high heat. Once the mixture comes to a boil, whisk in the cornstarch mixture, stirring, and boil until the pudding thickens, 2 to 3 minutes. Pour into two 8-ounce dessert glasses or coffee cups. Serve warm or cover, chill until cold (at least 2 hours), and serve cold.