1. Pour 200 ml milk into a saucepan and heat. Add in the Del Monte Chocolate Syrup and let it dissolve completely in the milk, while stirring constantly. Add the instant coffee powder and stir through. 
2. In another bowl, stir together the remaining milk, cinnamon stick, honey and cornflour and stir making sure no lumps remain. Add this mixture to the saucepan and let it cook for another minute, stirring constantly with a whisk, until the mixture has thickened well.
3. When the mass has reached the pudding consistency, turn off the flame and fill into 4 dessert glasses. Garnish with whipped cream, berry puree and mint leaves. 

Enjoy your meal!