This twist on Irish Coffee is perfect for St. Patrick’s Day!
IRISH COFFEE PUDDING
1 1/4 cups heavy whipping cream (divided)
1 cup milk
2 tablespoons instant espresso
3 large egg yolks
2 tablespoons cornstarch
5 tablespoons sugar (divided)
2 tablespoons Irish whiskey
1 teaspoon vanilla extract
cinnamon (for garnish)
In a medium saucepan, add 1 cup of cream, milk, espresso powder and cornstarch, bring to a simmer. In a medium bowl, add egg yolks and 3 tablespoons sugar and whisk to combine. Gradually pour the hot cream mixture over the eggs while whisking continuously. Pour mixture back into saucepan and allow to thicken. Stir in Irish whiskey and vanilla. Pour equally into 4 glasses, and top with whipped cream.
When ready to serve, in a large, chilled mixing bowl, add the remaining heavy cream. Using a whisk, beat until soft peaks form, add remaining sugar and continue beating until stiff peaks form. Serve on top of the pudding and garnish with cinnamon.
– Make the pudding ahead of time and chill in the refrigerator. The pudding is delicious chilled as well!
– Simply eliminate the whiskey for a kid-friendly dessert!