1. To a medium saucepan, sift the sugar, cocoa powder, cornstarch, cinnamon, cayenne and salt then whisk until combined. Pour in the milk and coffee then whisk until smooth.
2. Place the saucepan over medium-low heat and continually whisk the pudding mixture. Scrape the bottom and sides until the pudding begins to bubble and thicken, about 10 minutes.
3. Remove from the heat and add the chocolate, whisking until completely smooth and all chocolate has melted. Add the vanilla and whisk to combine. Pour the pudding into 4 individual ramekins and serve warm or chilled. Top with a dollop of whipped cream, cinnamon stick and dusting of cinnamon if desired. Enjoy!

Tequila Whipped Cream

1. Place large mixing bowl and electric mixer beaters in the freezer for 10 minutes to chill. Once chilled, add heavy cream and powdered sugar to the bowl and beat for about 2 minutes until the cream begins to thicken. Add the vanilla and tequila and continue to beat until thick and fluffy.