Irish Coffee with Creamy Topping

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2 tb Sifted powdered sugar
1 tb Cornstarch
8 ts Sugar
2 tb Water
12 oz Evaporated skimmed milk, (1
1 ts Vanilla extract
6 c Hot strong brewed coffee
1/2 c Irish whiskey

Original recipe makes 8 Servings



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). Per serving: 99 Calories; 0g Fat (1% calories from fat); 3g Protein; 13g Carbohydrate; 2mg Cholesterol; 53mg Sodium Serving Ideas : Pour into mugs; spoon topping onto coffee. NOTES : Cover and store remaining topping in refrigerator. Recipe by: Cooking Light, Nov/Dec 1992, page 77 Posted to MC-Recipe Digest V1 #397 by on Jan 28, 1997.

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It is a sin to call this Irish Coffee. If you ever come to ireland don't tell anyone you do this and call it Irish Coffee - they'll call the police and have you deported for heresy.
IrishStar 4 years ago
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