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In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves.
Stir in the cocoa and brown sugar and bring to a simmer over medium heat. Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Remove from heat; set aside to cool.
Use when cool or cover and refrigerate for up to 2 days.
* If you do not have any brewed coffee, dissolve 1 teaspoon of freeze-dried decaffeinated coffee granules in 1 tablespoon of water.
Source: This recipe has been adapted from a recipe used at the Rancho La Puerta Spa Resort in Tecate, Baja California.
Categories:Chocolate Recipes Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipe Healthy Recipe Index (Low fat, Low Calorie, Low Carb)