Non-Dairy Creamy Double Chocolate Pudding

1 Heat the Silk Shelf-Stable Dark Chocolate Almond Milk, vanilla, and sugar in a saucepan on low heat. When the mixture starts to simmer, whisk in the unsweetened cocoa powder.
2 In a small bowl, add ½ cup Silk Shelf-Stable Dark Chocolate Almond Milk and whisk in the cornstarch. Set aside.
3 Turn the heat up to medium-high, and stir the cornstarch mixture into the saucepan. Bring to a boil and stir frequently for about 2 minutes.
4 Remove from heat and let sit for about 1-2 minutes.
5 Transfer to a bowl and place in the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight.