Cappuccino Pudding

Pour 500 ml whole milk into a saucepan and heat it until hot (do not let it boil).

Stir the instant coffee into the hot milk until it is completely dissolved.

Whisk the vanilla pudding powder into the remaining cold milk until smooth and lump-free.

Pour the pudding-milk mixture into the coffee milk while stirring, and cook the pudding according to the package instructions.

Stir 3 tablespoons of sugar into the hot cappuccino pudding.

Pour the pudding into cappuccino cups or dessert bowls and let it cool.

Chill the portions for at least 2 hours until the pudding is set and thoroughly cold.

Whip the cream with 1 tablespoon of sugar until stiff peaks form.

Before serving, place a dollop of whipped cream on each portion and decorate as desired with cocoa powder or a chocolate-covered coffee bean.