1 T. strong brewed coffee

1/2 tsp. cornstarch

1/4 C. unsweetened cocoa powder

1/4 C. brown sugar

 

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. Set aside to cool. Use when cool or cover and refrigerate for up to 2 days.