Chocolate Spice Pudding

Some days just call for chocolate pudding. Like when unseasonably warm temperatures return to seasonably lukewarm temperatures. Or seasonably slightly-cold temperatures. And when you want chocolate but have none in the house and are too lazy to go get any. And this is even better than regular chocolate pudding, if you can believe it. It would be amazing with whipped cream (which I never have around, sadly) and a little cayenne pepper mixed in with the rest of the spices. (I usually have cayenne but accidentally bought chili powder last time I was at the store instead.) As with all bek-cipes, this is subject to the little-more-or-a-little-less rule. (And/or personal tastes...)

Mix together in medium saucepan:

6 T cocoa powder
6 T brown sugar
1/4 c. cornstarch
2 1/2 t. ground cinnamon
1/8 t ginger
pinch cardamom
2 pinches nutmeg
1/8 t. salt

Whisk in 2 c. vanilla soymilk and 1 t. vanilla extract. Heat over low-medium heat, stirring constantly, until pudding thickens. Serve warm (if you are impatient or cold) or chill in refrigerator (if you are patient or warm). I don't know what to do if you are impatient and warm; maybe just mix yourself up a glass of chocolate milk.