Mochaccino Pudding

• 1 tablespoon boiling water
• 2 teaspoons instant espresso powder
• 3/4 cup sugar
• 1/4 cup baking cocoa
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 3 cups 2% milk
• 3 large egg yolks, lightly beaten
• 1 tablespoon brandy, optional
• 1 teaspoon vanilla extract
• Whipped cream and chocolate-covered coffee beans, optional

1. Combine boiling water and espresso powder; set aside. In a large heavy saucepan, combine the sugar, cocoa, cornstarch, cinnamon and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in brandy if desired, vanilla and espresso mixture. Cool for 15 minutes, stirring occasionally.
3. Transfer to dessert dishes. Cover and refrigerate for 1 hour. Garnish with whipped cream and coffee beans if desired.

boiling water, espresso powder, sugar, baking cocoa, cornstarch, ground cinnamon, salt, milk, egg yolks, brandy, vanilla, cream

Taken from www.tasteofhome.com/recipes/mochaccino-pudding/ (may not work)