Mexican Chocolate Pudding

Recipe courtesy of al320

• 1/2 cup packed light brown sugar 
• 1/4 cup unsweetened cocoa powder 
• 2 1/2 tablespoons cornstarch 
• 1/2 teaspoon cinnamon 
• 2 cups plain unsweetened almond milk 
• 1 1/2 tablespoons unsalted butter, cut into bits 
• 1/2 teaspoon pure vanilla extract 

Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 tsp salt in a heavy medium saucepan, then whisk in almond milk. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.

Recommended accompaniments: lightly sweetened whipped cream and slivered almonds.