Whisk the cornstarch, sugar, cinnamon, and salt in 2-quart heavy saucepan.

Whisk the milk. boil the mixture over medium- high heat, whisking constantly, about 2 minutes.

The mixture will be thick when done. remove the saucepan from the heat. whisk in espresso and vanilla and until smooth.

Transfer the mixture into to bowl and cove with plastic wrap.

Chill the bowl in the fridge until cold, at 2 hrs.

Serve the pudding be chilled