Mexican Chocolate Pudding

The perfect ending for your next fiesta! cooking time includes chill time... From Gourmet Magazine 2009

• Ready In: 1 hr 50 mins
• Serves: 4
• Yields: 4 puddings

Ingredients

• 1⁄2 cup  packed light brown sugar
• 1⁄4 cup  unsweetened cocoa powder
• 2 1⁄2 tablespoons cornstarch
• 1⁄2 teaspoon cinnamon
• 2  cups  plain unsweetened  almond milk
• 1 1⁄2 tablespoons unsalted butter, cut into bits
• 1⁄2 teaspoon pure vanilla extract

Directions

1. 1. Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk.
2. 2. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
3. 3. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.