To use up the milk:
Chocolate Pudding
Mix all these together in a pot:
5 Tablespoons cocoa
6 Tablespoons sugar
3 Tablespoons cornstarch
1/4 teaspoon salt
Slowly stir in:
2 cups milk (red, green, blue... whatever you want to use up)
Cook over medium heat, stirring all the time so it doesn't stick and burn on the bottom. When large bubbles break on the surface, let it boil one more minute. Take off the heat and immediately stir in:
1 teaspoon vanilla
Cool and chill in refrigerator, even though you're tempted to eat it right away, because it really tastes better when cold.
If you don't like the "skin" on top, cover it while it cools.
If you DO like the skin, keep it uncovered while cooling and chilling.
If you LOVE the skin, pour some while hot onto a large plate, and you'll get a large plate that's almost entirely skin when it cools.
This makes about 4 adult servings. You can easily double or triple the recipe, but I recommend trying it first this way, then adjust the recipe to your taste.
If it's too intensely chocolaty, decrease the cocoa to 4 or even 3 T.
If it's not sweet enough, increase the sugar to 8 or 10 T.
If it's too thick, add 1/4 - 1/2 cup milk.
Variations:
1. Instead of vanilla, try almond or mint flavorings.
2. For a higher-fat creamy taste, stir in 1-2 Tablespoons unsalted butter at the end, together with the vanilla.
3. For reducing quarantine-induced stress, stir a little rum into the pot with the vanilla, or pour some into your own bowl just before eating.