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
Directions
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.
