Irish Coffee With Creamy Topping
Thanks to Christi for this Coffee Creation!
Recipe By :Cooking Light, Nov/Dec 1992, page 77
Serving Size : 8
Preparation Time :0:05
Categories : Beverages
12 ounces evaporated skimmed milk -- (1 can) divided
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon vanilla extract
2 tablespoons sifted powdered sugar
6 cups hot strong brewed coffee
1/2 cup Irish whiskey
8 teaspoons sugar
Pour 1/2 cup milk into a small saucepan; bring to a simmer over medium heat. Place cornstarch in a small bowl; gradually add water, stirring with a wire whisk until blended. Add to simmering milk; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly.
Combine cornstarch mixture, remaining 1 cup milk, and vanilla in a large bowl; freeze mixture 1 hour or until a 1/8-inch-thick layer of ice forms on the surface. Beat mixture at high speed of an electric mixer 5 minutes; gradually add sifted powdered sugar, beating until soft peaks form. Cover and chill.Combine coffee, whiskey, and sugar; stir well. Yield: 8 servings (about 83 calories per 3/4 cup coffee and 1/2 cup topping).