Gather Ingredients You’ll need milk, sugar, cornstarch, cocoa powder, Mexican chocolate or bittersweet chocolate, cinnamon, vanilla extract, and a pinch of salt.
Mix Dry Ingredients In a saucepan, whisk together sugar, cornstarch, cocoa powder, cinnamon, and salt to ensure even distribution and prevent lumps.
Add Milk Gradually Slowly whisk in cold milk to the dry mixture, stirring constantly until smooth and no lumps remain.
Cook Until Thickened Heat the mixture over medium heat, stirring constantly until it thickens and starts to bubble, about 5–7 minutes.
Add Chocolate and Vanilla Remove from heat and stir in chopped Mexican chocolate and vanilla extract until fully melted and incorporated.
Strain for Smoothness For extra silky texture, strain the pudding through a fine sieve into a bowl to remove any lumps or cocoa bits.
Chill the Pudding Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill for at least 2 hours.
Serve and Garnish Serve chilled with a sprinkle of cinnamon or a dollop of whipped cream. Enjoy the creamy, spicy chocolate delight!