Place the mint sprigs in a medium saucepan and add 1 ¾ cup milk or milk alternative, sugar, and salt. Place the pan over medium heat and bring to a simmer. Continue to simmer for 5 minutes to allow the flavour to develop, then carefully remove the mint sprigs with tongs or by straining the milk.
In a small bowl, mix the cornstarch with ¼ cup milk and the optional vanilla. Once the mint sprigs have been removed from the milk, stir the cornstarch mixture once again, then pour it into the simmering pot.
Whisk the mixture well and cook, continuing to whisk, until the mixture bubbles and thickens. Remove from the heat and pour into individual serving dishes, or a clean bowl. The pudding can be served right away or cooled before serving and stored for up to 3 days, tightly covered.
Notes
A drizzle of chocolate syrup or a few chocolate chips are nice garnishes.
