A while back, I had some cream in the fridge but didn’t seem to have a use for it. So I did some googling and came across a recipe for Mexican Coffee Pudding. Lucky for me, I had all the ingredients in the fridge or pantry.
What makes it a Mexican coffee pudding?
Coffee in Mexico is often brewed with cinnamon and sugar. But they aren’t just added to the coffee after brewing. They are part of the brewing technique. The result is a coffee that is sweet and a little bit spicy.
My Mexican coffee recipe is a little different; coffee made with Mexican coffee beans, Kahlúa, and half a teaspoon cinnamon.
I really love how all of these different ingredients turned into something so smooth and silky. I would not have thought of adding cornstarch to thicken it, but it was just the right consistency. It’s almost like jelly, in that it’s a little wobbly.
I’m not a big fan of whipped cream as it is, so I decided to serve mine with ice cream instead.
- 1/2 cup packed brown sugar
- 3 tbs cornstarch
- 3 tbs coffee powder
- 1/2 tsp cinnamon plus additional for sprinkling
- 2 cup milk
- 1 1/4 cup chilled heavy cream - divided
- 1 tbs Kahlúa
- Whisk brown sugar, cornstarch, coffee powder and cinnamon in a heavy medium saucepan
- Whisk in milk and 1 cup of cream
- Bring to a boil over medium-high heat, whisking constantly
- Divide mixture between 6 small bowls or glasses
- Cover the surface of each pudding with cling film and chill until cold, about 4 hours
- Whisk 1/4 cup cream and Kahlúa in a small bowl until peaks form
- Spoon the Kahlúa whipped cream over the pudding and top with a sprinkle of cinnamon