Coffee pudding

The same formula applies to any watery liquid, not just milk: two tablespoons of sugar, a tablespoon plus a teaspoon of starch and a pinch of salt per one cup portion.

Brew the coffee with simmering milk instead of water. Brew it weak for a more conventional dessert, strong for a semi-solid cup of coffee.

Whisk in the starch and the sugar and heat until thick.

Chill. This one came out too thick because the milk absorbed by the coffee grinds was left behind.