Coffee Pudding

1. 1

   In a small pot, whisk the ground coffee and cinnamon into the milk. Set over medium heat and bring just to a simmer. Remove from heat and let sit for 10 minutes.

2. 2

   In a separate, medium-sized pot, whisk together condensed milk and tahini. Using a fine mesh sieve, strain the coffee mixture into the pot; discard the leftover coffee glop. Add cornstarch and whisk until totally incorporated.

3. 3

   Place pot over medium heat and continue whisking slowly until mixture thickens enough to coat the back of a spoon. Remove from heat and allow to cool slightly before dividing between two mini ramekins or little jars or whatever your heart desires.

4. 4

   Cover the ramekins with plastic wrap, placing the plastic wrap against the surface of the pudding so it doesn't form a skin. Let chill in the fridge for at least 2 hours before serving, or until completely cold. Top with whipped cream and a sprinkle of cinnamon!

* Per serving · 4 servings · Values may vary.

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