Mexican Chocolate Pudding

Heat 4 cups of the milk in a large saucepan over medium heat until steaming.

Meanwhile, whisk the sugar, hot chocolate mix, cornstarch and 1/4 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.

Slowly add half of the hot milk to the egg mixture, whisking constantly until smooth. Over medium heat incorporate the egg-milk mixture into the remaining hot milk in the saucepan and bring to a boil, whisking constantly.

Continue to cook, whisking constantly, until the mixture has thickened to a pudding-like consistency, 3 to 4 minutes.

Remove from heat and stir in the vanilla.

Let the pudding cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate until it has completely cooled and thickened, about 3-4 hours.

Before serving, whisk the pudding vigorously until it's smooth and creamy. Spoon it into serving bowls and top with dollops of whipped cream and a sprinkling of Mexican Hot Cocoa Mix.