Mexican Coffee Pudding with Kahlua Whipped Cream
Indulge in the decadent fusion of rich, velvety flavors with this Mexican Coffee Pudding topped with Kahlua Whipped Cream. Silky and smooth, this pudding brings together bold espresso, a hint of cocoa, and the warmth of cinnamon for a dessert that’s nothing short of luxurious. The added touch of coffee liqueur deepens the flavor, while the light and fluffy whipped cream—infused with a splash of Kahlua—beautifully balances the richness. Perfectly portioned into individual servings and finished with a sprinkle of grated dark chocolate, this dessert is as eye-catching as it is delicious. Whether you're hosting a dinner party or indulging in a cozy night in, this creamy treat is guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Sugar
- 2 tablespoons Instant espresso powder
- 1 tablespoon Unsweetened cocoa powder
- 0.5 teaspoon Ground cinnamon
- 3 tablespoons Cornstarch
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 2 tablespoons Coffee liqueur (such as Kahlua)
- 1 cup Heavy cream (for whipped topping)
- 2 tablespoons Powdered sugar
- 1 tablespoon Coffee liqueur (for whipped topping)
- 2 tablespoons Grated dark chocolate (optional, for garnish)
Instructions
In a medium saucepan, whisk together the whole milk, 1 cup of heavy cream, sugar, instant espresso powder, cocoa powder, and ground cinnamon. Heat the mixture over medium heat until just steaming; do not boil.
In a small bowl, whisk together the cornstarch and egg yolks until smooth.
Slowly pour about 1/2 cup of the heated milk mixture into the cornstarch and egg yolk mixture, whisking constantly, to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.
Cook over medium heat, stirring constantly, until the pudding thickens, about 3-5 minutes. It should be thick enough to coat the back of a spoon.
Remove the saucepan from the heat and stir in the vanilla extract and coffee liqueur. Pour the pudding through a fine-mesh sieve into a bowl to remove any lumps.
Divide the pudding evenly among six serving glasses or ramekins. Cover the surface of each pudding with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours or until thoroughly chilled.
To make the Kahlua whipped cream, combine the remaining 1 cup of heavy cream, powdered sugar, and 1 tablespoon of coffee liqueur in a chilled mixing bowl. Whip with a hand mixer or stand mixer until soft peaks form.
To serve, dollop or pipe the Kahlua whipped cream over each pudding. Garnish with grated dark chocolate, if desired.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 36.3 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 137 mg | 11% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
