Mexican coffee is spiked with Kahlúa, but in these simple puddings, the liqueur is on top, whipped into cream.
Recipe information
Total Time
4 hours (includes chilling time)
Yield
Makes 6 servings
Ingredients
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
Preparation
Step 1
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.
Step 2
Whisk 1/4 cup cream and Kahlúa in small bowl until peaks form. Spoon atop puddings; sprinkle with cinnamon.
Nutrition Per Serving
Per serving: 319.7 Calories (kcal)
59.6 % calories from fat
21.2 g fat
13.0 saturated fat
76.6 cholesterol
28.9 carbohydrates
0.2 dietary fiber
22.9 g total sugars
28.7 g net carbohydrates
3.9 g protein
#### Nutritional analysis provided by Bon Appétit
