Mexican Coffee Pudding with Kahlua

Mexican Coffee Pudding with Kahlua

Makes 6 servings

active time: 20 minutes

total time: 4 hours (includes chilling time)

Mexican coffee is spiked with Kahlúa, but in these simple puddings, the liqueur is on top, whipped into cream.

1/2 cup (packed) golden brown sugar
3 tablespoons cornstarch
3 tablespoons instant espresso powder
1/2 teaspoon ground cinnamon plus additional for sprinkling
2 cups whole milk
1 1/4 cups chilled heavy whipping cream, divided
1 tablespoon Kahlúa or other coffee-flavored liqueur

Whisk first 3 ingredients and 1/2 teaspoon cinnamon in heavy medium
saucepan. Whisk in milk and 1 cup cream. Bring to boil over medium-high
heat, whisking constantly. Boil 1 minute, whisking constantly. Divide among
6 small bowls. Cover and chill until cold, about 4 hours.

Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form. Spoon atop
puddings; sprinkle with cinnamon.