Mexican Coffee Pudding With Kahlua Whipped Cream Recipes

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MEXICAN COFFEE PUDDING WITH KAHLUA WHIPPED CREAM



Mexican Coffee Pudding With Kahlua Whipped Cream image

Make and share this Mexican Coffee Pudding With Kahlua Whipped Cream recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 15m

Yield 6 puddings, 6 serving(s)

Number Of Ingredients 7

1/2 cup brown sugar, packed
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 Kahlua or 1 tablespoon other coffee-flavored liqueur

Steps:

  • 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.

MEXICAN COFFEE PUDDING WITH KAHLúA WHIPPED CREAM



Mexican Coffee Pudding with Kahlúa Whipped Cream image

Provided by Bon Appétit Test Kitchen

Categories     Coffee     Milk/Cream     Dessert     Quick & Easy     Cinco de Mayo     Kahlúa     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

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

Steps:

  • 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.

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