Mexican Chocolate Pudding

1. 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

   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

   3. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.

* Per serving · 4 servings · Values may vary.

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