1 c milk
2 T cocoa powder
1 T corn Starch
3 T sugar
1 tsp vanilla (optional
- Combine all dry ingredients in a small sauce pan. I like to use a fork for this, because it breaks up the corn starch.
- Add milk and vanilla (if using), and stir continuously over medium heat, taking care to break up lumps, scrape the sides of the pan, and dissolving the dry ingredients thoroughly.
- When the pudding comes to a full boil (this only takes a few minutes, so don't go anywhere!) turn off the heat, and continue stirring for a few minutes to keep the pudding from sticking to the bottom of the pan.
- Allow the pudding to cool in the pan on the burner. A skin will form on top as it cools, so you will want to give it a good stir before serving.
- This recipe doesn't look like it makes much, but the pudding is rich, so small servings are a good idea. Serves 4.
- You can multiply the dry ingredients to make a big batch of pudding mix in advance. Use 1/3 cup of mix per 1 cup of milk.
- For a change of pace, add a little cinnamon and chili powder to the dry ingredients to make Mexican chocolate pudding.