Reserve 3 tbsp. of the milk and mix with the corn flour and put aside. Next, place the remaining almond milk along with the sugar, salt and vanilla into a medium saucepan and heat till almost boiling. Using a whisk, pour in the reserved milk mixture and whisk vigorously until the mixture boils and has thickened. Remove off the heat, add in the chocolate drops and peanut butter if using and whisk together to melt together. Immediately pour into small jars and allow to chill in the fridge for 2 hours before serving.