Yield: approximately 4 servings

2/3 cup firmly packed dark brown sugar
1/3 cup all-purpose flour
¼ cup natural unsweetened cocoa powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1¼ cups whole milk
1 cup half-and-half
2 tablespoons butter
1 teaspoon vanilla extract
Garnish: grated bittersweet chocolate, cinnamon sticks
 
1. In a medium saucepan, whisk together brown sugar, flour, cocoa, cinnamon, and salt. Whisk in milk and half-and-half. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium; cook until thickened and bubbly, approximately 2 minutes.

2. Remove from heat; add butter and vanilla. Stir until butter melts. Serve warm or chilled. Garnish with grated chocolate and cinnamon sticks, if desired.

Note: To serve chilled, spoon warm pudding into a medium bowl. Place a piece of plastic wrap directly on surface of pudding. Refrigerate until thoroughly chilled. If pudding is too thick, stir in 1 to 2 tablespoons milk.