Add 1 ½ cups whole milk, white sugar, and cocoa powder to a medium saucepan and place over medium heat. Bring the mixture to a simmer or until bubbles start to form around the outer edge. In a 4-cup liquid measuring cup, add the remaining 1/2 cup milk, cornstarch, egg yolks, and salt. Whisk well to combine and set aside until the cocoa and milk mix begins to simmer. Once ready, slowly add the hot cocoa mixture to the egg yolks and cornstarch, whisking constantly.  

Once the two liquids are completely combined, add the liquid back to the saucepan and bring the mixture to a full rolling boil. Boil for approximately 90 seconds or until a thick custard forms. Place the chocolate chips, vanilla, and coffee in a small mixing bowl and add the hot custard when ready. Whisk the pudding together until the chocolate chips have completely melted and are well combined. Cover the pudding with plastic wrap so that the plastic is touching the surface of the pudding. Chill the pudding in the fridge for about 4 hours.

Find more recipe from Hailey McKenna at cookingandcussing.com.