Coffee Pudding

• 1/4 cup ground coffee
• 1/2 teaspoon cinnamon, plus extra for serving
• 1 cup milk
• 1/3 cup sweetened condensed milk
• 2 tablespoons tahini
• 1 1/2 tablespoons cornstarch
• whipped cream, for serving

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. 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. 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. 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!

ground coffee, cinnamon, milk, condensed milk, tahini, cornstarch, whipped cream

Taken from food52.com/recipes/35874-coffee-pudding (may not work)