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Irish Coffee with Creamy Topping

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Description Edit

  • Yield: 8 servings

Ingredients Edit

Directions Edit

  1. Pour ½ cup milk into a small saucepan; bring to a simmer over medium heat.
  2. Place cornstarch in a small bowl; gradually add water, stirring with a wire whisk until blended.
  3. Add to simmering milk; bring to a boil, stirring constantly.
  4. Combine cornstarch mixture, remaining 1 cup milk, and vanilla in a large bowl; freeze mixture 1 hour or until a ⅛-inch-thick layer of ice forms om the surface.
  5. Beat mixture at high speed of an electric mixer 5 minutes; gradually add sifted powdered sugar, beating until soft peaks form. Cover and chill.
  6. Combine coffee, whiskey, and sugar; stir well.
  7. Pour into mugs; spoon topping onto coffee.
  8. Serve immediately.
  9. Cover and store remaining topping in refrigerator.

Nutritional information Edit

Per ¾ cup coffee and ½ cup topping:

  • about 83 calories | 0.1 grams fat | 1 mg cholesterol | 40 mg sodium

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