Coffee-infused chocolate pudding
- ¼ cup cocoa powder
- 2 tbsp cornstarch
- 1 tsp vanilla
- 2 tbsp fig preserves
- 1 cup milk
- 1 cup coffee
- 2 ½ tsp butter
Add cocoa powder, cornstarch, vanilla, fig preserves and a pinch of salt to a small saucepan. Heat at medium-high.
Add milk and coffee slowly while stirring. Cook 2 minutes, then increase heat to high and cook for 5 minutes or until boiling, stirring occasionally.
Remove pudding from heat and add butter. Mix until blended.
Pour pudding in a bowl. Cover and refrigerate until chilled.