Feed Me That logoWhere dinner gets done
previousnext


Title: Irish Coffee with Creamy Topping
Categories: Beverages
Yield: 8 Servings

1cn(12 ounce) evaporated skim milk, divided
1tbCornstarch
2tbWater
1tsVanilla extract
2tbSiftd powdered sugar
6cHot strong brewed coffee
1/2cIrish whiskey
2tbSugar
2tsSugar

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. 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 om 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. Pour into mugs; spoon topping onto coffee. Serve immediately. Cover and store remaining topping in refrigerator. Yield: 8 servings (about 83 calories per 3/4 cup coffee and 1/2 cup topping). 0.1 grams fat, 1 mg cholesterol and 40 mg sodium Source: "Cooking Light" magazine - Jan/Feb, 1992 Reformatted by: CYGNUS, HCPM52C

previousnext