Mexican Coffee Pudding

3 Tbsp. instant espresso coffee granules

2 1/2 Tbsp. cornstarch (use 3 Tbsp. if you want a thicker pudding)

1/3 cup sugar

Dash of salt

3/4 tsp. ground cinnamon, divided

2 1/2 cups whole milk

1 tsp. vanilla extract

In a medium saucepan, whisk together:

coffee granules, cornstarch, sugar, salt, and 1/2 teaspoon of cinnamon.

Pour in the milk and whisk.

Bring the mix to a simmer and stir constantly for three minutes.

Remove from heat add vanilla and stir until the mixture has a smooth texture.

Pour into four small bowls. Let stand for approximately 15 minutes until warm enough to eat or for a or chilled version, place in the fridge for at least 30 minutes.

Prior to enjoying this treat, sprinkle the remaining 1/4 teaspoon of cinnamon over each serving.

This is a great recipe that will delight guests; they will know that is not out of a box!

Note: For those who do not like "skin" on their pudding, lay plastic wrap on the top layer of the pudding before placing in the refrigerator.