I also enjoy Mexican coffee, which is coffee spiked with Kahlua, of course. So, when I saw this recipe on Epicurious, I knew exactly how I was going to celebrate National Kahlua Day!
(image from www.pernod-ricard-usa.com)Mexican Coffee Pudding with Kahlúa Whipped Cream
Bon Appétit February 2009
Yield: 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.
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:
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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