Put milk in a pot and add sugar,vanilla,coffee,cocoa and corn flour and combine all with whisk very well. Make sure no lumps. Take all the eggs and whisk in a bowl until fluffy. Set aside.

After corn flour is completely dissolved turn heat to medium and when the mixture feels warm turn it off. Take about 1/2c and whisk into the eggs. Do this again. Whisk til fluffy. Add the egg mixture into the pot of milk and turn on heat to medium. Taste to check the cocoa n coffee combination is perfect. Should taste slightly more coffee. Stirring constantly this needs to come to a slow boil while stirring. You will feel it thickening on the bottom.

This should cook for about 15-20 minutes. Keep stirring and scraping the sides. This is completely ready when it does reach a boil and the mixture sticks to a spoon. Turn off heat but continue to stir so there’s no lumps as the pot is still hot. Let cool and put into a container and refrigerate so the custard will bind and thicken as it sets. At least 3-4 hours. Check to see if cold and creamy and now you are ready to use in a favorite dessert or dip it with biscuit and coffee ☕️ enjoy 😊

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